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 |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 5658 mg | 246% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 17.5 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1048 mg | 81% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1306 mg | 28% | |
*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.
