Slow Cooker Mozzarella Stuffed Meatballs

A slow cooker mozzarella stuffed meatball cut open to see the cheese on top of 2 more meatballs on top of plate of spaghetti topped with freshly chopped parsley.

Slow Cooker Mozzarella Stuffed Meatballs

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!

Course Main Dish

Cuisine American, Italian

Keyword CrockPot Mozzarella Stuffed Meatballs, Slow Cooker Mozzarella Stuffed Meatballs

Prep Time 30

Cook Time 4

Total Time 4 30

Servings meatballs

Calories 208kcal

Author Michelle

Ingredients

Meatballs

1½ pounds lean ground beef
½ pound Italian sausage (hot, mild, or sweet)
½ small sweet onion finely chopped
¾ cup plain breadcrumbs
¼ cup milk
1 large eggs
⅓ cup grated Parmesan
⅓ cup chopped fresh parsley
3 garlic cloves minced
1½ teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
4 mozzarella cheese sticks cut into 4 to 5 even pieces each

Sauce

2 cans (28 ounces each) crushed tomatoes
1 can (15 ounces) diced tomatoes undrained
½ small sweet onion chopped
6 garlic cloves minced
1 tablespoon sugar
1 tablespoon fresh chopped basil
1 tablespoon Italian 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.

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