Slow Cooker Cheese Stuffed Meatballs and Sauce
Indulge in the ultimate comfort food with these Slow Cooker Cheese Stuffed Meatballs and Sauce—a dish that combines tender, flavor-packed meatballs with a molten mozzarella center, all simmered to perfection in a rich marinara sauce. This easy-to-make recipe features a savory blend of ground beef and pork, aromatic Italian seasonings, and a touch of Parmesan for depth. After a quick sear to lock in the flavor, these meatballs slowly cook in a blanket of marinara, ensuring a juicy, melt-in-your-mouth experience. Perfect for busy weeknights or cozy gatherings, serve them atop pasta, rice, or as a hearty stand-alone dish. With minimal prep and the magic of a slow cooker, this recipe will become your go-to for impressively delicious and stress-free meals.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Mozzarella cheese, cubed
- 24 ounces Marinara sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until just combined; do not overwork the meat mixture.
Using clean hands or a small scoop, divide the meat mixture into approximately 18-20 equal portions.
Flatten each portion slightly and place a small cube of mozzarella cheese in the center. Carefully wrap the meat mixture around the cheese to form a ball, ensuring the cheese is fully enclosed. Repeat with the remaining portions.
Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs for 1-2 minutes on each side until they are browned (they do not need to be cooked through).
Pour half of the marinara sauce into the bottom of a slow cooker. Place the browned meatballs on top of the sauce in a single layer if possible.
Pour the remaining marinara sauce over the meatballs, ensuring they are fully covered.
Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2 hours. The meatballs should be tender, and the cheese inside should be melted when finished.
Carefully serve the meatballs with the sauce over pasta, rice, or as a standalone dish. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
