Cheese-Stuffed Meatball Parmigiana

Cheese-Stuffed Meatball Parmigiana… Whip up super juicy meatballs stuffed with gooey cheese, fresh green herbs, and tiny bits of salami. Let them bubble in a yummy tomato sauce packed with garlic, onions, carrots, and crispy bacon—all in your slow cooker for hours. It’s cozy Italian food kids beg for! Family win! (50 words)

Serves: 4
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes

Meatball Stuff

• 1 kg ground meat (like beef)

• Handful of chopped parsley, oregano, and basil

• 8 thin salami slices, cut tiny

• 1 tsp salt and pepper

• 6 cheese slices (mozzarella works great)

• 1 beaten egg

• 1/2 cup bread crumbs

Mix it all up. Snap off small cheese bits and hide one inside each meatball.

Sauce Stuff

• 1 can (800g) Heinz tomato soup

• 1 can (400g) crushed tomatoes

• 2 chopped garlic cloves

• 1 grated carrot

• 1 small diced onion

• 4 diced bacon strips

Cheese-Stuffed Meatball Parmigiana: Steps

1. Cook onion, garlic, bacon, and carrot in a pan till soft and smells good.

2. Dump them in the slow cooker with tomato soup and crushed tomatoes. Stir it up.

3. Shape one test meatball, fry it fast, and taste the sauce. Fix salt or pepper if it needs it.

4. Add all meatballs to the cooker. Set on high for 2 hours.

5. Tuck a tea towel under the lid to trap steam, then switch to low for 2 more hours. Serve warm!