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VELVEETA® Slow-Cooker Cheesy Stuffed Meatballs & Potatoes
VELVEETA® Slow-Cooker Cheesy Stuffed Meatballs & Potatoes

VELVEETA® Slow-Cooker Cheesy Stuffed Meatballs & Potatoes

Bring scrumptious VELVEETA® Slow-Cooker Cheesy Stuffed Meatballs & Potatoes to your next potluck. People love the taste of cheesy meatballs and potatoes!
What You Need
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1 slice white bread, torn into small pieces
2 Tbsp. milk
1 lb. lean ground beef
2 cloves garlic, minced
1 egg, beaten
1 Tbsp. oil
1 lb. baking potatoes (about 2), cut into 2-inch chunks
2 Tbsp. water
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Let's Make It
Place bread in small bowl; drizzle evenly with milk. Let stand 2 min. Mix with meat, Parmesan, garlic and egg in separate bowl just until blended. Shape into 12 meatballs.
Cut 2 oz. VELVEETA into 12 small pieces. Insert 1 VELVEETA piece into center of each meatball, pressing meat mixture around VELVEETA to completely enclose VELVEETA.
Heat oil in large nonstick skillet on medium-high heat. Add meatballs; cook 10 to 12 min. or evenly browned, stirring occasionally. Remove from heat.
Toss potatoes with dressing mix; place on sheet of foil sprayed with cooking spray. Drizzle with water. Fold foil to make packet. Place meatballs and potato packet, seam side up, in slow cooker; cover with lid.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Cut remaining VELVEETA into small pieces. Partially open foil packet; top potatoes with VELVEETA. Close packet. Cover slow cooker with lid. Cook 5 min. or until VELVEETA is melted.
Serve potatoes with meatballs.
Kitchen Tips
Tip 1
How to Use the Leftover Dressing Mix
Make a quick salad to round out the meal. Whisk remaining 1 Tbsp. dry dressing mix with 2 Tbsp. HEINZ Red Wine Vinegar, 4-1/2 tsp. water and 1/4 cup oil until blended. Toss with your favorite torn salad greens and cut-up fresh vegetables.
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