Flavor-packed ground beef meatballs are stuffed with mozzarella cheese, baked, and finished in the slow cooker. This meal produces nicely browned, tender, Slow Cooker Cheese-Stuffed meatballs.
These juicy and cheesy slow cooker meatballs would make a wonderful game day snack or appetizer. The best part is they are super easy to make, and they taste so good! Biting into the much-anticipated hot, cheesy center is incredible! Enjoy them with or without your favorite pasta sauce.
Enjoy!! These were the best meatballs I have ever eaten!! My kids never eat all their dinner, but they sure did eat all their stuffed meatballs. You could also stuff these with pepperoni, and cheese making them even yummier! These meatballs would make the perfect hassle-free meal idea!!
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Ground Beef – A leaner variety is best to prevent excess fat content in the pan. Any blend that is at least 85/100 is ideal.
- Bread crumbs – We love using seasoned Italian breadcrumbs in our meatballs recipe.
- Worcestershire sauce – This fermented sauce adds a nice zing to the meat.
- Garlic – In this case, fresh is best! Press your cloves to extract all the tasty flavor.
- Onion – Fresh yellow onion finely minced adds a nice texture and flavor.
- Salt & pepper – Helps to enhance the flavor of the other ingredients and beef.
- Ketchup – Add moisture and flavor.
- Mustard – Yellow or dijon mustard adds a nice flavor.
- Egg – This will help to bind the ingredients.
- Cheese – Mozzarella pearl or cubes add that cheesy, delicious flavor.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- 6-Quart slow cooker
- large rimmed baking sheet
- parchment paper
- wooden spoon
- large mixing bowl
- garlic press
- double-tablespoon cookie scoop
- cutting board
- chef’s knife
Directions
This recipe is pretty simple and straightforward. Add all the ingredients except the cheese into a large mixing bowl. Combine everything with clean hands. Using your double tablespoon cookie scoop, scoop meatballs onto a parchment-lined baking sheet. Flatten each meatball and add a piece of cheese to each. Roll them back up to form a ball. Bake at 375°F heated oven for 15 minutes to brown meatballs. Transfer them into a slow cooker with sauce, and cook on low for 2-4 hours.
Recipe Tips
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your meatballs come out perfectly.
Cheese
You can use your favorite cheese in this recipe which is always a plus! Mozzarella, cheddar, Monterey Jack, provolone, or even cheese sticks cut into thirds will work.
Storage
If you want to store your Slow Cooker Cheese Stuffed Meatballs, just follow these easy steps.
Refrigerator
You can make these meatballs up to 24 hours in advance before baking and then slow-cooking them. Simply store them in the refrigerator for up to 24 hours in an airtight container.
To store any leftovers, add cooled portions to an airtight container and refrigerate for up to 3 days. Heat in the microwave or on the stop top until warmed throughout.
Freezer
To store these prepared, but unbaked, line meatballs on a rimmed baking sheet and place the pan in the freezer for 4-6. Once frozen, transfer meatballs to a freezer-safe storage method and freeze for up to 3 months.
To cook, add frozen meatballs to a parchment-lined baking sheet and bake for 20 minutes at 375°F before transferring to a slow cooker.
To store cooked, cheese-stuffed meatballs in the freezer, transfer cooked meatballs into a freezer-safe container and freezer for up to 2 months.
Recipe
Follow the recipe below to make Slow Cooker Cheese-Stuffed Meatballs! This recipe makes 15 meatballs, but you can adjust the recipe card for other serving sizes.
Slow Cooker Cheese Stuffed Meatballs
Equipment
- 6-quart slow cooker
- large, rimmed baking sheet
- parchment paper
- wooden spoon
- large mixing bowl
- garlic press
- double-tablespoon sized cookie scooper
- Cutting board
- chef's knife
- measuring spoons & cups
Ingredients
- 2 pounds 85/15 ground beef leaner is better for these to prevent too much excess grease.
- 1 cup Italian seasoned bread crumbs
- 1 teaspoon Worcestershire sauce
- 3 cloves fresh garlic pressed
- ¼ cup onion minced
- salt & pepper to taste
- ¼ cup ketchup
- ¼ cup mustard
- 1 large egg
- 8 ounces mozzarella cheese cubed or use pearls
- 36 ounces marinara sauce your choice of flavors
Instructions
- Add all ingredients with the exception of the cheese into a large mixing bowl. Using gloved, or clean hands mix the beef, egg, and seasonings well to fully combine.
- Form 2 tablespoon-sized balls and line them on a parchment-lined, rimmed baking sheet.
- Gently depress each meatball to flatten. Add a cube of cheese to the center, and wrap the meat around the cheese to form a ball.
- Bake meatballs for 15 minutes at 375°F. This will help the meatballs brown and keep their shape.
- Add sauce (optional) and meatballs to the slow cooker and cook on low for 2-4 hours. Serve warm with your choice of sides.
Those look wonderful! Do you think some crushed up chex would work in place of bread crumbs? I normally use that to make my meatballs but didn’t know if the italian bread crumbs give it a certain flavor.
Those look and sound delicious! We’ll have to try them!
Yum. This looks great and I will definitely try it.
Oh My Word! Now I have to have those! I need to find a gluten – free way to make them though!