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These juicy Mozzarella Stuffed Meatballs have a gooey, melty center and are simmered in rich tomato sauce right in the slow cooker. They’re a family favorite comfort food that’s perfect over pasta, on subs, or served as an appetizer!
🍝 Serve these over pasta for a classic Italian dinner, stuff them into hoagie rolls for incredible meatball subs, or simply enjoy with crusty bread for dipping in that gorgeous sauce!
My 2 Best Tips For Making Mozzarella Stuffed Meatballs
Don’t Over-mix: This is how we get tender meatballs! Mix the ingredients just until they come together. Over-mixing develops the proteins too much, resulting in tough, dense meatballs instead of the light, fluffy texture we’re after.
Keep Your Hands Slightly Damp: Wet hands prevent the meat mixture from sticking when you’re rolling the meatballs. Keep a bowl of water nearby and dip your hands as needed – this simple trick makes the process so much easier.
🩷 Melissa
There’s something absolutely magical about cutting into a meatball and watching melted mozzarella cheese stretch and ooze out.
These cheesy stuffed meatballs have become one of our family’s go-to comfort foods, and I’m betting they’ll become yours too!
I like to make these meatballs in bulk for popping into the freezer for super easy meals later.
Just follow the recipe to prepare the meatballs, then flash freeze for 2 hours, and place into freezer bags in meal-sized portions. Thaw overnight when you’re ready to cook them in a meal!
Slow Cooker Mozzarella Stuffed Meatballs
Ingredients
- 1 pound ground beef
- 1 pound hot Italian sausage
- ½ teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup bread crumbs
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ½ cup whole milk
- ½ cup chopped fresh parsley
- 6 ounces low-moisture mozzarella cheese, cut into 3/4-inch cubes
- 4 cups tomato sauce, homemade or store-bought (2 jars store-bought)
Instructions
- Cut the mozzarella into 3/4-inch cubes.
- In a large mixing bowl, combine the ground beef, Italian sausage, garlic powder, salt, black pepper, bread crumbs, Parmesan cheese, eggs, milk, and parsley. Mix until just combined (do not overmix).
- Pour half of a jar of pasta sauce in the bottom of the slow cooker.
- Roll the mixture into golf ball–sized meatballs.
- Press one mozzarella cube into the center of each meatball, then shape the meat mixture around it to completely enclose the cheese.
- Arrange the meatballs in the slow cooker in a single layer. When you fill up the bottom, pour the second half of the pasta sauce on top, finish rolling your meatballs and put them on top of the sauce. When you have used all the meat mixture, pour the tomato sauce evenly over the top.
- Cover and cook on High for 2 to 2 ½ hours or Low for 3-4 hours, until the meatballs are cooked through (165°F internal temperature).
- Serve hot over pasta, on toasted hoagie rolls, or with crusty bread for dipping.
Notes
- For a milder flavor, swap the hot Italian sausage for mild or sweet Italian sausage.
- Browning the meatballs in a skillet before adding them to the slow cooker adds extra flavor but is optional.
- If you are feeling like adding the cheese is tedious, you can skip it! It’s still a REALLY good meatball recipe and one of my family’s favorite meals!
- To make ahead, roll the stuffed meatballs up to 24 hours in advance and store them covered in the refrigerator. You can also freeze them for up to 2 months – just thaw completely before slow cooking.
- Reheat leftover meatballs gently in the microwave or on the stovetop with a splash of marinara sauce to prevent them from drying out. The oven works too – cover with foil and heat at 350°F for about 15 minutes.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
How To Make Slow Cooker Mozzarella Stuffed Meatballs
Step 1: In a large mixing bowl, combine the ground beef, Italian sausage, garlic powder, salt, black pepper, bread crumbs, Parmesan cheese, eggs, milk, and parsley. Mix until just combined (do not overmix). Roll into balls.
Step 2: Pour tomato sauce in the bottom of the slow cooker. Press one mozzarella cube into the center of each meatball. Arrange the meatballs in the slow cooker in a single layer.
Step 3: Continue adding layers of meatballs and sauce. When you have used all the meat mixture, pour the remaining tomato sauce evenly over the top. Cover and cook on High for 2 to 2 ½ hours or Low for 3-4 hours
Step 4: Serve hot over pasta, on toasted hoagie rolls, or with crusty bread for dipping.
Recipe FAQs
Yes! While mozzarella gives that classic stretchy, gooey texture, you can experiment with provolone, fontina, or even cubes of cream cheese for different flavor profiles. Just make sure to use a cheese that melts well.
It’s not necessary, but browning them in a skillet over medium heat for 2-3 minutes adds an extra layer of flavor and helps seal in the juices. If you’re short on time, you can skip this step (like I did in the recipe) – they’ll still be delicious!
The key is making sure the meat mixture completely covers the mozzarella cube. Roll the meatball gently but firmly, ensuring there are no gaps or thin spots where the cheese might break through.
More Savory Pork Recipes To Try
Pasta Dishes
Slow Cooker Sausage and Peppers With Pasta
Pork Recipes
Slow Cooker Pork Roast With Apples & Cider
Pork Recipes
Perfectly Grilled Lemon Pepper Porkchops
Pork Recipes
Easy Shake and Bake Pork Chops
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