Cheddar pork meatballs and chipotle cream

8.0 oz Cream Cheese
24.0 oz Pork, fresh, ground, raw
1.0 tsp Garlic Salt
2.0 serving Green Onion (fresh-1 stalk)
2.0 oz Cheddar Cheese
2.0 cup, strips Green Peppers (bell peppers)
4.0 tbsp Brianna's HomeStyle Chipotle Cheddar Dressing
30.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
8.0 oz Kirkland Chicken Stock
12.0 oz Pasta Whole Grain Medium Shell Barilla (2 oz Dry / 56 gr / 5.8 oz Cooked)

Chop green onions two of them keep white and green separate mixing a ball combine half of the cheddar cheese panko ground pork and a half teaspoon of salt and a pension pepper for pork mixtures and to 15 to 20 equals size meatballs combined days peppers white onions pesto cream cheese and chicken broth and one teaspoon of garlic salt 1/4 of a teaspoon of salt and a pencil pepper top with meatballs cook in the Crock-Pot on high heat and cover and tell meatballs reach a temperature of 164 4 hours after three and a half hours bring the medium pot of 8 cups of water to a boil at pasta noodles cook 8 to 10 minutes drain and set aside stir pasta and a slow cooker until combined and sauce and cream plate and enjoy

Serving Size: 4 large servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user HEEREN.