Hi - my name is Lisa and I work in the Kraft Kitchens.

I have only 1 slow cooker - but it is a nice big oval one. It is non-stick coated metal, and sits on a heating unit - so I can brown the meat in metal pot, then place it on the heating unit to cook away all day.

I love the way the meat tastes when it is browned first, and this way I don't have to brown in a skillet.

Here is a great slow cooker recipe - no browning needed. Enjoy.

Lisa



Slow Cooker Saucy Meatballs

Prep: 10 min.
Total: 8 hours 25 min.

1 pkg. (6 oz.) Stove Top Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup Kraft 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid.

COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours).

COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.
Makes 8 servings.

Serving Suggestion:
Serve with a mixed green salad tossed with your favorite Kraft Light Done Right! Reduced Fat Dressing.

Cooking Know-How:
Every time you lift the lid of your slow cooker, precious heat is lost. So, keep the lid on and resist the urge to peek!

Make it Easy:
Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.