Slow Cooker Mozzarella Stuffed Meatballs

Imagine biting into a tender, juicy meatball only to discover a gooey, melted mozzarella center that stretches with each bite. These Slow Cooker Mozzarella Stuffed Meatballs transform an ordinary dinner into an extraordinary culinary experience. The slow cooking process allows the savory flavors to develop and intensify while keeping the meat incredibly moist. Whether served over pasta, on a sub, or as an appetizer, these cheese-filled delights will quickly become a family favorite. You’ll learn how to perfectly stuff, sear, and slow cook these meatballs for the ultimate comfort food upgrade.

Why You’ll Love This Recipe

These Slow Cooker Mozzarella Stuffed Meatballs offer the perfect combination of convenience and indulgence. The slow cooker does most of the work, allowing you to enjoy restaurant-quality meatballs without hours of active cooking time. Each bite delivers an irresistible contrast between the hearty, seasoned exterior and the molten, cheesy center that creates a moment of pure culinary bliss.

The gentle heat of the slow cooker ensures these meatballs remain incredibly tender while absorbing all the rich flavors of the sauce. Unlike traditional meatballs that can dry out, this method keeps them succulent and flavorful. Plus, the heavenly aroma that fills your home as they cook builds delicious anticipation for the meal to come.

Perfect for busy weeknights or weekend entertaining, these cheese-stuffed meatballs impress with minimal effort. The make-ahead potential makes them ideal for meal prep or stress-free hosting when you’d rather enjoy your guests than hover over the stove.

Ingredients

For the meatballs:

• 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
• 1 pound (450g) ground pork
• 2 large eggs, lightly beaten
• ¾ cup (75g) plain breadcrumbs
• ½ cup (50g) grated Parmesan cheese
• 3 cloves garlic, minced (about 1 tablespoon)
• ¼ cup (10g) fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup (60ml) milk
• 8 ounces (225g) mozzarella cheese, cut into ½-inch cubes

For the sauce:

• 2 cans (28 ounces/800g each) crushed tomatoes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon sugar
• Salt and pepper to taste

The key to exceptional cheesy stuffed meatballs is using a mixture of ground beef and pork for the perfect balance of flavor and moisture. Fresh mozzarella provides superior melting quality, but pre-shredded works in a pinch. The combination of fresh and dried herbs creates depth of flavor that elevates these simple ingredients.

Pro Tips

Perfect Meat Mixture: For the juiciest Slow Cooker Mozzarella Stuffed Meatballs, avoid overmixing the meat mixture. Overmixing compacts the proteins too tightly, resulting in dense, tough meatballs. Instead, gently combine the ingredients with your fingertips until just incorporated. The mixture should be cohesive but still somewhat loose and airy.

Cheese Stuffing Technique: To prevent cheese leakage, ensure your mozzarella cubes are completely enclosed in the meat mixture. Take a portion of the meat mixture, flatten it in your palm, place the cheese cube in the center, and carefully fold the edges up and around, sealing thoroughly. Roll the meatball between your palms to smooth the surface and eliminate any cracks where cheese could escape during cooking.

Sear Before Slow Cooking: While it’s tempting to skip this step, quickly searing the meatballs in a hot pan before adding them to the slow cooker is crucial. This brief high-heat cooking creates a flavorful crust through the Maillard reaction and helps the meatballs hold their shape during the long simmer. A proper sear also seals in the cheese, preventing it from leaking out too early in the cooking process.

Instructions

Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground beef and pork. Add the beaten eggs, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, basil, salt, pepper, and milk. Using clean hands, gently mix until just combined, being careful not to overwork the meat. The mixture should be cohesive but still light. Cover and refrigerate for 30 minutes to allow the flavors to meld and make the mixture easier to handle.

Step 2: Form the Cheese-Stuffed Meatballs
Remove the meat mixture from the refrigerator. Take approximately 2 tablespoons of the mixture and flatten it in your palm. Place one cube of mozzarella in the center. Carefully fold the meat around the cheese, ensuring it’s completely enclosed, then gently roll between your palms to form a smooth ball. Place on a parchment-lined baking sheet and repeat with the remaining mixture. You should have approximately 20-24 meatballs.

Step 3: Sear the Meatballs
Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the meatballs on all sides until nicely browned, about 1-2 minutes per side. They don’t need to be cooked through at this point. Transfer the seared meatballs to a plate lined with paper towels to remove excess oil.

Step 4: Prepare the Sauce
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer this mixture to your slow cooker. Add the crushed tomatoes, Italian seasoning, sugar, salt, and pepper. Stir to combine.

Step 5: Slow Cook
Gently place the seared meatballs into the sauce in the slow cooker, partially submerging them. Cover and cook on low for 4-5 hours or on high for 2-3 hours. The meatballs should reach an internal temperature of 165°F (74°C) and the sauce should be slightly thickened.

Variations

Turkey Mozzarella Meatballs: For a lighter version of these stuffed slow cooker meatballs, substitute ground turkey for the beef and pork. Add 2 tablespoons of olive oil to the meat mixture to maintain moisture and enhance flavor. The cooking time remains the same, but you’ll create a healthier alternative with approximately 30% less fat while still enjoying the gooey cheese center.

Spicy Italian Version: Transform these into zesty Italian-style stuffed meatballs by adding ½ teaspoon red pepper flakes to the meat mixture and using provolone or fontina cheese instead of mozzarella for a sharper flavor profile. For the sauce, incorporate ¼ cup of red wine and 2 tablespoons of tomato paste for deeper, more complex flavors. This variation pairs beautifully with crusty bread for soaking up the spicy sauce.

Gluten-Free Option: Replace traditional breadcrumbs with gluten-free alternatives or use ½ cup of cooked and cooled quinoa as a binder. This substitution maintains the texture while making the recipe suitable for those with gluten sensitivities. The protein-rich quinoa adds nutritional value while ensuring the meatballs remain tender and juicy.

Storage and Serving

These Slow Cooker Mozzarella Stuffed Meatballs can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a covered saucepan over medium-low heat until warmed through, or microwave in 30-second intervals until heated to your liking. For longer storage, freeze cooled meatballs in their sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

For a classic presentation, serve these meatballs over al dente spaghetti or your favorite pasta, garnished with additional Parmesan cheese and fresh basil. They also make incredible meatball subs – simply place 3-4 meatballs in a toasted hoagie roll, add extra sauce, and top with provolone cheese before broiling until melted.

For an elegant appetizer option, serve smaller versions of these meatballs in a chafing dish with cocktail picks. Provide crusty bread on the side for sauce-dipping, and watch them disappear at your next gathering.

FAQs

Can I make these meatballs without a slow cooker?
Yes! You can bake the seared meatballs in sauce in a covered Dutch oven at 325°F (165°C) for about 1.5-2 hours. Alternatively, simmer them on the stovetop over low heat for about 45 minutes, stirring occasionally and adding more liquid if needed.

Why did my cheese leak out during cooking?
This typically happens when the meatballs aren’t properly sealed around the cheese. Ensure the mozzarella is completely enclosed, with no cracks in the meat mixture. Also, make sure your cheese cubes are cold, which helps them melt more slowly during cooking.

Can I use pre-made meatballs for this recipe?
While homemade provides the best results for stuffed meatballs in the slow cooker, you can use store-bought meatballs in a pinch. Simply make a small hole in each meatball, insert a cube of cheese, reseal, and proceed with the recipe. The flavor won’t be as integrated, but you’ll still enjoy the cheese-stuffed effect.

How can I prevent my meatballs from falling apart?
The egg and breadcrumb mixture acts as a binder. If your meatballs are crumbling, try adding an extra tablespoon of breadcrumbs or a bit more egg. Also, chilling the formed meatballs for 30 minutes before searing helps them hold together better.

What sides pair well with these meatballs?
These Slow Cooker Mozzarella Stuffed Meatballs pair beautifully with garlic bread, a simple green salad, roasted vegetables, or creamy polenta. For a low-carb option, serve them over zucchini noodles or with cauliflower mash.

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