Creamy, juicy, and totally comforting, Mozzarella Stuffed Slow Cooker Meatballs are the kind of dish that fills your kitchen with warm, irresistible aromas and makes everyone rush to the table. This slow-cooked favorite gives you tender meatballs with molten cheese centers that ooze with every bite — perfect for busy weeknights or casual gatherings. Fun fact: stuffing meat with cheese goes back centuries across many cuisines, but the slow cooker gives it a modern, hassle-free twist.
If you love simple, make-ahead dinners that still taste homemade, this recipe will become a weeknight staple. It’s easy to prepare, family-friendly, and pairs well with so many sides. If you enjoy other slow-cooker comfort meals on the blog, you might also like our Mozzarella Stuffed Slow Cooker Meatballs take on a classic — and don’t forget to explore other recipes for inspiration. Get ready to make something comforting and fun!
What is Mozzarella Stuffed Slow Cooker Meatballs?
What’s in a name? These meatballs are exactly what they sound like: seasoned meat rolled around a cube of fresh mozzarella, slow-cooked in a rich marinara until they’re tender and gooey inside. Who named them? Maybe an overenthusiastic home cook who felt that “cheesy goodness in a slow cooker” needed a clearer label. Curious about origins? Picture an Italian grandma winking while she hides cheese in meatballs — after all, “the way to a man’s heart is through his stomach.” Try them and see if they win your heart (and your family’s) too.
Why You’ll Love This
- Melting mozzarella in the center of each meatball gives a creamy, surprising burst of flavor and texture that feels indulgent without being complicated.
- Making meatballs at home saves money over takeout and lets you control quality ingredients — ground beef and sausage are affordable and flavorful.
- The marinara sauce caramelizes gently in the slow cooker, creating a savory, slightly sweet finish that hugs each meatball.
If you like rich, saucy slow-cooker recipes, this is a must-try. For a different but equally comforting option, compare this to our Slow Cooker Salisbury Steak Meatballs to explore bold seasonings and a different sauce profile. Grab the ingredients and give this one a try — you’ll be glad you did.
How to Make: Quick Overview
This recipe is straightforward: mix, stuff, layer, and slow-cook. Preparation is fast and beginner-friendly, and the slow cooker does the heavy lifting. Expect tender, juicy meatballs with a creamy mozzarella center and a rich marinara exterior. Prep time is about 25 minutes, and cook time on High is 2 to 2.5 hours. The standout element is the gooey cheese center that stays sealed within each meatball until the first bite.
How to Make: Ingredients
- Fresh mozzarella, cut into 1/2-inch cubes (about 8–10 ounces total), room temperature if possible
- 1 lb ground beef, ideally 80/20 for juiciness
- 1 lb ground Italian sausage, casings removed if necessary
- 1/2 tsp garlic powder, or 1 clove fresh garlic minced for a sharper bite
- 2 tsp salt, adjust to taste depending on sausage saltiness
- 1 tsp black pepper, freshly ground if available
- 1 cup breadcrumbs, plain or Italian-style, measured loosely
- 1/4 cup finely grated Parmesan cheese, packed
- 2 eggs, lightly beaten, room temperature
- 1/2 cup whole milk, or substitute with 2% for a lighter version
- 1/2 cup fresh parsley, chopped, packed
- 1 jar Prego Traditional sauce (or similar marinara), 24 ounces
How to Make: Directions
- In a large bowl, combine the ground beef, ground Italian sausage, garlic powder, salt, black pepper, breadcrumbs, Parmesan, eggs, milk, and chopped parsley. Use clean hands or a fork to mix until fully combined, but avoid overworking to keep meatballs tender.
- Scoop about 1.5 inches of the meat mixture (about golf-ball sized) and form into a ball using damp hands to prevent sticking.
- Press one cube of mozzarella into the center of the meatball, then roll the meat around the cheese to seal it in. Make sure the cheese is fully enclosed so it doesn’t leak during cooking.
- Repeat with the remaining meat mixture and mozzarella cubes, placing finished meatballs on a tray as you go.
- Pour 1/3 of the marinara sauce into the bottom of your slow cooker, spreading it into an even layer. This prevents sticking and infuses flavor from below.
- Add a single layer of meatballs over the sauce, spaced slightly apart so heat circulates evenly.
- Cover the meatballs with another layer of sauce, then add another layer of meatballs if needed. Don’t cram them; two layers usually work best for even cooking.
- Repeat until all meatballs and sauce are used, finishing with a sauce layer on top.
- Cover and cook on High for 2 to 2.5 hours, or until meatballs are fully cooked through (internal temperature 160°F for beef/sausage blends) and the cheese is melted. Serve hot with extra sauce.
What to Serve With
- Spaghetti, linguine, or your favorite pasta tossed with a little sauce from the slow cooker
- Garlic bread or toasted baguette slices for dipping into melted cheese and marinara
- A crisp green salad with a lemon vinaigrette to cut the richness
- Steamed or roasted vegetables like broccoli, green beans, or asparagus for balance
- Red wine (Chianti or Sangiovese) or sparkling water with lemon for a refreshing pairing
Top Tips for Perfecting
- For even cheese distribution, freeze mozzarella cubes for 10–15 minutes before stuffing; they’re easier to handle and less likely to melt through while shaping.
- If sausage is very salty, reduce added salt by half and adjust after tasting.
- To avoid soggy meatballs, don’t add too many breadcrumbs; the mix should be moist but hold together.
- Brown meatballs in a skillet first for a caramelized crust if you prefer extra texture, then finish in the slow cooker.
- Use a meat thermometer to confirm doneness without cutting into a meatball and losing that gooey center.
Storing and Reheating Tips
- Refrigeration: Store cooled meatballs and sauce in an airtight container for up to 3–4 days.
- Freezing: Arrange meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or extra marinara to prevent drying, or warm in the oven at 325°F covered for 15–20 minutes. Microwave individual servings briefly, covered, stirring halfway through.
FAQs
Can I use low-fat ground beef or turkey?
Yes, you can substitute leaner ground meat, but add a tablespoon of olive oil to the mixture or reduce breadcrumbs slightly to keep meatballs from drying out.
Will the mozzarella leak out during cooking?
If sealed well and the cheese is fully enclosed, leakage is unlikely. Freezing the cheese briefly before stuffing helps it hold shape while forming.
Can I make these ahead of time?
Absolutely. Prepare the meatballs and refrigerate for up to 24 hours before cooking, or freeze them for longer storage and cook from thawed or partially frozen.
What if I don’t have a slow cooker?
Bake meatballs at 375°F in a baking dish covered with sauce for 25–30 minutes, then uncover and bake another 10 minutes to encourage browning.
Can I use pre-shredded mozzarella?
Pre-shredded mozzarella can be used, but it’s harder to form into a solid core. Cubes of fresh mozzarella work best for a distinct, gooey center.
Conclusion
These Mozzarella Stuffed Slow Cooker Meatballs are a simple, budget-friendly comfort food that delivers big on flavor and family-friendly appeal. They’re easy to prep, forgiving for beginners, and perfect for serving a crowd or saving for tasty leftovers. If you want another slow-cooker inspiration or a slightly different twist, check out this trusted version for ideas: Slow Cooker Mozzarella Stuffed Meatballs – Creme De La Crumb. Give this recipe a try, share it with loved ones, and enjoy the cheesy reward!
Mozzarella Stuffed Slow Cooker Meatballs
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Meatball Ingredients
- 8 oz Fresh mozzarella, cut into 1/2-inch cubes Room temperature if possible
- 1 lb Ground beef Ideally 80/20 for juiciness
- 1 lb Ground Italian sausage Casings removed if necessary
- 1/2 tsp Garlic powder Or 1 clove fresh garlic minced for a sharper bite
- 2 tsp Salt Adjust to taste depending on sausage saltiness
- 1 tsp Black pepper Freshly ground if available
- 1 cup Breadcrumbs Plain or Italian-style, measured loosely
- 1/4 cup Finely grated Parmesan cheese Packed
- 2 large Eggs Lightly beaten, room temperature
- 1/2 cup Whole milk Or substitute with 2% for a lighter version
- 1/2 cup Fresh parsley, chopped Packed
Sauce Ingredients
- 24 oz Prego Traditional sauce Or similar marinara
Instructions
- In a large bowl, combine the ground beef, ground Italian sausage, garlic powder, salt, black pepper, breadcrumbs, Parmesan, eggs, milk, and chopped parsley. Use clean hands or a fork to mix until fully combined, but avoid overworking to keep meatballs tender.
- Scoop about 1.5 inches of the meat mixture (about golf-ball sized) and form into a ball using damp hands to prevent sticking.
- Press one cube of mozzarella into the center of the meatball, then roll the meat around the cheese to seal it in. Make sure the cheese is fully enclosed so it doesn’t leak during cooking.
- Repeat with the remaining meat mixture and mozzarella cubes, placing finished meatballs on a tray as you go.
- Pour 1/3 of the marinara sauce into the bottom of your slow cooker, spreading it into an even layer. This prevents sticking and infuses flavor from below.
- Add a single layer of meatballs over the sauce, spaced slightly apart so heat circulates evenly.
- Cover the meatballs with another layer of sauce, then add another layer of meatballs if needed. Don’t cram them; two layers usually work best for even cooking.
- Repeat until all meatballs and sauce are used, finishing with a sauce layer on top.
- Cover and cook on High for 2 to 2.5 hours, or until meatballs are fully cooked through (internal temperature 160°F for beef/sausage blends) and the cheese is melted. Serve hot with extra sauce.