Mozzarella Stuffed Slow Cooker Meatballs
Creamy, juicy, and totally comforting, these meatballs are filled with molten cheese centers and slow-cooked in marinara.
Servings: 4 servings
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.
Notes
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.