The slow cookers haven’t been getting much rest lately. I love comfort food and slow cooked meals can taste so yummy! A while back I’d made some stuffed meatballs that came out really yummy. I decided I wanted to try making a gluten-free version. I decided to use the Ninja Kitchen 3-in-1 Cooking System. We thought they were delicious and will be having them again for sure. here’s how I made them.
Gluten-free Slow Cooker Cheese Stuffed Meatballs
- 2 lb. ground beef
- 2/3 cup instant mashed potatoes (several brands are gluten-free)
- 1 tbsp parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs
- 1 package onion soup (I used Lipton’s, it’s gluten-free)
- cheese (see notes below)
- 2x 24oz jars marinara sauce
In a large bowl combine all ingredients except for the cheese and the marinara sauce.
Take enough meat to make a decent sized meatball, but leave the meat open and flat.
Place the cheese in the center of the meat.
The amount of cheese you will use isn’t all that much. The type of cheese you use is up to you. I made some with some shredded mozzarella cheese, in which case I used a generous pinch of the cheese. I also made some with cheddar cheese, which were little pieces I cut off of a block of cheese.
Form a meatball around the cheese, pinching and rolling it until it’s closed.
Place meatballs in the crock.
Cover the meatballs with the sauce.
Cook on high for 2 hours.
Serve immediately, pouring the sauce over your favorite gluten-free pasta. Use salt and pepper to taste.