Slow Cooker Mozzarella Stuffed Meatballs

Growing up in an Italian family, the meatball recipe is a kind of prized possession and honestly, a family heirloom. My father’s meatballs are some of the best I’ve ever had, and while I’m extremely biased, I’m thankful to now have the recipe.

Slow Cooker Cheese Stuffed Meatballs - vacuum sealed

There are few things better than a good meatball covered in marinara sauce. Or at least that’s what I thought, until I tried these slow cooker mozzarella stuffed meatballs. Are we at all surprised that the only thing that could make a good meatball even better is stuffing it with mozzarella cheese?

This recipe makes about 32 mozzarella stuffed meatballs. Bake them for 25-30 minutes at 350 degrees. If you don’t plan on eating them right away, you can easily vacuum seal and save these meatballs for a quick meal later in the week. Once the meatballs cool, use your vacuum sealer to seal the meatballs and then throw them in your freezer.

Slow Cooker Cheese Stuffed Meatballs - 6

For those hectic days, you’ll have meatballs ready to toss into the slow cooker for an easy, pre-prepped Italian meal. Just add your frozen meatballs to cold marinara sauce (either your favorite store-bought sauce or homemade that you’ve frozen and thawed) in the slow cooker and cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours. Once the meatballs are heated through, you are ready to serve.

Slow Cooker Cheese Stuffed Meatballs

Serve these over pasta with fresh basil and grated parmesan on top for a hearty dinner or make an over-the-top meatball sub and cover these mozzarella stuffed meatballs with even more mozzarella cheese and broil between a crunchy baguette. You could even put a toothpick in these and have a side of marinara as a flavorful game day appetizer. However you serve them, just make sure you leave room for seconds.

Slow Cooker Cheese Stuffed Meatballs

Slow Cooker Mozzarella Stuffed Meatballs
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Ingredients
  1. 4 pounds ground beef
  2. 4 large eggs
  3. 1 cup Italian seasoned bread crumbs
  4. 1/2 cup grated Parmesan cheese
  5. 2 teaspoon Italian seasoning
  6. 2 teaspoon salt
  7. 1 teaspoon pepper
  8. 12 mozzarella string cheese sticks, cut into 4 pieces
  9. Slow Cooker Marinara Sauce
  10. Cooked pasta
Instructions
  1. Preheat oven to 350° F
  2. In a large bowl, combine ground beef, eggs, bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper.
  3. Divide mixture into 1/3 cup sizes and flatten each (about 32 meatballs). Place 1 piece of string cheese in the center of 1 and roll mixture around cheese, forming into a ball.
  4. Bake 25 to 30 minutes. Allow meatballs to cool, vaccum seal and freeze.
When ready to serve
  1. Add frozen meatballs to cold Slow Cooker Marinara Sauce. Cook on HIGH for 2 1/2 to 3 hours or LOW 5 to 6 hours until meatballs are heated through.
  2. Serve over cooked pasta.
Notes
  1. To make smaller portions, we suggest using 1 cup sauce per every 2 meatballs.
Everyday Good Thinking http://everydaygoodthinking.com/
 NutriFresh® Vacuum Sealer The NurtriFresh® Vacuum Sealer locks air out to keep freshness in. 

 

 

 

Mozzarella Stuffed Meatballs

4 Comments

  1. I just made these and they smell awesome! Did you have trouble with the cheese oozing out of the meatballs as they cooked in the oven? Mine were fully enclosed and still lost quite a bit of cheese during baking. Thanks!

  2. Rosalee Adams

    Would like this but without cheese stuffing…
    Does it work as well?

  3. Why have 48 cheese stick pieces cut for only 32 meatballs?

    • Sarah DiPeppe

      Hi Lisa, that was our mistake. The recipe yields about 48 meatballs, hence the 48 cheese stick pieces! The recipe has been updated. Thanks for bringing that to our attention. Enjoy.

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