Slow Cooker Mozzarella Stuffed Meatballs
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!
Servings: 6
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
Slow Cooker Size: 6-quart
Recipe Variations & Substitutions:
- 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
Serving: 3meatballs | Calories: 731kcal | Carbohydrates: 26g | Protein: 41g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 2653mg | Potassium: 1053mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1507IU | Vitamin C: 20mg | Calcium: 424mg | Iron: 6mg
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