Cheesy and flavorful these Slow Cooker Mozzarella Stuffed Meatballs are saucy and tender with gooey cheese in every bite! Make them easily right in your CrockPot!
4mozzarella cheese stickscut into 4 to 5 even pieces each
Sauce
2cans(28 ounces each) crushed tomatoes
1can(15 ounces) diced tomatoesundrained
½small sweet onion chopped
6garlic clovesminced
1tablespoonsugar
1tablespoonfresh chopped basil
1tablespoonItalian seasoning
Fresh basil and grated Parmesan for serving
Instructions
Combine all meatball ingredients except mozzarella in a large mixing bowl. Mix together using clean hands until all ingredients are incorporated.
Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Place in the bottom of the slow cooker. Repeat until all meat is used.
In a separate large mixing bowl, add all sauce ingredients. Stir to combine.
Pour sauce over meatballs.
Cover and cook on High for 2- 2.5 hours or Low for about 4 hours, until meat is cooked through and no longer pink.
Serve immediately topped with fresh chopped basil and grated Parmesan.
Video
Notes
Cheese Sticks: The cheese sticks hold together better and are less likely to ooze out of the meatballs as they cook. This is why I recommend them over mozzarella balls or cut off of a block.
Gluten Free: Use gluten free breadcrumbs.
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer: Before or after cooking, place rolled meatballs on a parchment paper lined baking sheet. Freezer for 2 hours until solid. Transfer to a freezer bag and freeze for up to 3 months. To use, thaw overnight in the refrigerator. Cook raw meatballs in the slow cooker with sauce. Warm cooked meatballs in a Dutch oven on the stove or use them in a baked pasta dish.