Description
Slow Cooker Mozzarella Stuffed Meatballs – Juicy meatballs filled with gooey mozzarella, cooked low and slow for an irresistible meal!
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 meatball
- Calories: 232
- Sugar: 5g
- Sodium: 537mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6.8g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 81mg