Easy Slow Cooker Mozzarella Stuffed Meatballs and Sauce

There’s something undeniably comforting about biting into a tender, juicy meatball and discovering a pocket of melted mozzarella cheese inside. When these delicious meatballs are slowly simmered in a rich tomato sauce, the result is nothing short of magical. This recipe for Easy Slow Cooker Mozzarella Stuffed Meatballs and Sauce combines convenience with incredible flavor, making it perfect for busy weeknights or special occasions when you want to impress without spending hours in the kitchen.

The beauty of this recipe lies in its simplicity. By using your slow cooker, you can achieve that slow-simmered, developed flavor that typically requires hours of stovetop attention. Instead, you’ll spend just a short time preparing the meatballs, and your slow cooker will do the rest, leaving you free to attend to other tasks or simply relax while your home fills with the mouthwatering aroma of Italian-inspired goodness.

Ingredients You’ll Need

This recipe requires simple, readily available ingredients that you might already have in your pantry and refrigerator. Here’s what you’ll need to create these delicious cheese-stuffed meatballs:

For the Meatballs:

• 1½ pounds ground beef (80% lean is ideal for juicy meatballs)
• ½ pound ground pork (for enhanced flavor, but you can use all beef if preferred)
• 1 large egg, beaten (acts as a binder)
• ⅓ cup milk (to soak the breadcrumbs)
• ⅓ cup breadcrumbs (preferably panko for the best texture)
• ¼ cup grated Parmesan cheese (adds savory depth)
• 2 tablespoons fresh parsley, finely chopped
• 1 small onion, finely minced (or 1 teaspoon onion powder)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 8 ounces mozzarella cheese, cut into ½-inch cubes (or baby mozzarella balls/bocconcini)

For the Sauce:

• 2 (24-ounce) jars of your favorite marinara sauce
• 1 teaspoon dried basil (optional, for extra flavor)
• 1 teaspoon dried oregano (optional, for extra flavor)
• ¼ teaspoon red pepper flakes (optional, for a hint of heat)

For Serving:

• Fresh basil leaves, torn or chiffonade
• Additional grated Parmesan cheese
• Cooked pasta of your choice (spaghetti works wonderfully)
• Crusty bread for soaking up the sauce

Step-by-Step Instructions

Creating these delicious mozzarella stuffed meatballs is easier than you might think. Follow these simple steps for a meal that will have everyone asking for seconds.

Preparing the Meatball Mixture:

1. In a small bowl, combine the breadcrumbs and milk. Let sit for about 5 minutes to allow the breadcrumbs to absorb the milk. This creates a panade, which helps keep your meatballs tender and juicy.

2. In a large mixing bowl, combine the ground beef, ground pork, beaten egg, soaked breadcrumbs, grated Parmesan, chopped parsley, minced onion, minced garlic, Italian seasoning, salt, and pepper.

3. Using clean hands, gently mix the ingredients until just combined. Avoid overmixing, which can lead to tough meatballs.

Forming the Cheese-Stuffed Meatballs:

1. Scoop about 2 tablespoons of the meat mixture into your hand and flatten it slightly to form a disc.

2. Place a cube of mozzarella cheese in the center of the meat disc.

3. Carefully fold the meat around the cheese, sealing it completely to prevent the cheese from leaking out during cooking.

4. Roll the meat between your palms to form a smooth ball, about the size of a golf ball.

5. Repeat with the remaining meat mixture and cheese cubes. You should get approximately 18-24 meatballs, depending on size.

Optional Pre-Browning Step:

While this step is optional, browning the meatballs before slow cooking adds extra flavor and helps them hold their shape better.

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. Working in batches to avoid crowding, add the meatballs to the hot skillet and brown on all sides, about 1-2 minutes per side. You’re not trying to cook them through, just developing a nice crust.

3. Transfer the browned meatballs to a plate lined with paper towels to absorb any excess oil.

Slow Cooking:

1. Pour one jar of marinara sauce into the bottom of your slow cooker.

2. Arrange the meatballs in the slow cooker, being careful not to stack them too high.

3. Pour the remaining jar of marinara sauce over the meatballs. If using, sprinkle the dried basil, oregano, and red pepper flakes over the sauce.

4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The meatballs should be cooked through and tender, and the cheese inside will be melted to perfection.

Serving:

1. Serve the meatballs and sauce over cooked pasta of your choice, or with crusty bread for dipping.

2. Garnish with fresh basil and additional Parmesan cheese.

3. Enjoy your delicious homemade mozzarella stuffed meatballs!

Recipe Variations and Tips

One of the best things about this recipe is how versatile it is. Here are some variations and helpful tips to make this dish your own:

Meat Variations:

• For leaner meatballs, use ground turkey or chicken instead of beef and pork. Note that they may be slightly less juicy.
• Try using a combination of ground beef, pork, and veal (sometimes sold as ‘meatloaf mix’) for traditional Italian-style meatballs.
• For extra flavor, substitute half of the ground beef with Italian sausage (casings removed).

Cheese Options:

• While traditional mozzarella is classic, you can experiment with other cheeses like fontina, provolone, or even a bit of blue cheese for a more complex flavor.
• Use string cheese cut into pieces for a fun, kid-friendly variation.
• For an extra indulgent version, try using a combination of mozzarella and a small piece of butter in the center of each meatball.

Sauce Variations:

• Make your own homemade marinara sauce for even better flavor.
• Add a splash of red wine to the sauce for depth.
• For a creamier sauce, stir in ¼ cup of heavy cream during the last 30 minutes of cooking time.

Serving Ideas:

• Serve as meatball subs on toasted hoagie rolls with extra cheese.
• Offer as appetizers with toothpicks for easy eating at parties.
• Create a meatball pizza by placing halved meatballs on top of your favorite pizza dough with additional sauce and cheese.

Pro Tips for Perfect Meatballs:

• Keep your hands slightly wet when forming the meatballs to prevent the mixture from sticking.
• Make sure to seal the cheese completely inside the meat to prevent it from oozing out during cooking.
• For even cooking, try to make all meatballs approximately the same size.
• Don’t overmix the meat mixture, which can make the meatballs tough.
• If you have time, refrigerate the formed meatballs for 30 minutes before browning them; this helps them hold their shape better.

Make-Ahead and Storage Information

These mozzarella stuffed meatballs are perfect for meal prep and actually taste even better the next day as the flavors continue to develop.

Make-Ahead Options:

• You can prepare the meatball mixture and form the meatballs (without cooking) up to 24 hours in advance. Store them covered in the refrigerator.
• The complete dish can be made 1-2 days ahead and stored in the refrigerator. Reheat gently on the stovetop or in the microwave.
• Uncooked meatballs can be frozen for up to 3 months. Freeze them on a baking sheet first, then transfer to a freezer bag once solid.

Storage Instructions:

• Refrigerate leftover cooked meatballs and sauce in an airtight container for up to 4 days.
• Freeze cooked meatballs and sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating Tips:

• For best results, reheat meatballs and sauce gently in a covered saucepan over medium-low heat until warmed through.
• You can also reheat in the microwave at 50% power, stirring occasionally, until heated through.
• Add a splash of water or broth if the sauce has thickened too much during storage.

Frequently Asked Questions

Q: Can I make these meatballs without a slow cooker?

A: Absolutely! You can bake the meatballs in a 375°F oven for about 18-20 minutes, then simmer them in sauce on the stovetop for 30 minutes. Alternatively, brown the meatballs and then simmer them in sauce in a covered Dutch oven at 325°F for about 1.5 hours.

Q: Why is my cheese leaking out of the meatballs?

A: This usually happens when the meatballs aren’t sealed properly around the cheese. Make sure to completely enclose the cheese within the meat mixture and check for any cracks or openings before cooking.

Q: Can I use ground turkey instead of beef and pork?

A: Yes, you can use ground turkey for a leaner option. Since turkey is leaner than beef and pork, your meatballs might be slightly less juicy, but they’ll still be delicious.

Q: How do I know when the meatballs are done cooking?

A: The meatballs are done when they reach an internal temperature of 165°F. In a slow cooker on low for 4-5 hours or high for 2-3 hours, they should be fully cooked. You can cut one open to check—it should be no longer pink in the center.

Q: Can I double this recipe?

A: Yes, you can double the recipe if your slow cooker is large enough. You may need to increase the cooking time slightly, and it’s best to arrange the meatballs in a single layer if possible, or no more than two layers.

These Easy Slow Cooker Mozzarella Stuffed Meatballs are sure to become a family favorite. With their juicy interior, melted cheese center, and flavorful sauce, they’re comfort food at its finest. Whether served over pasta, on a sandwich, or as an appetizer, they’re bound to impress. The best part is that your slow cooker does most of the work, giving you time to focus on other things while dinner practically makes itself. Enjoy!

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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