Slow Cooker Mozzarella Stuffed Meatballs Recipe

Prepare yourself for a serious dinnertime win! These Slow Cooker Mozzarella Stuffed Meatballs are every bit as decadent as they sound—tender, juicy meatballs oozing with melty mozzarella, all gently simmered in tangy marinara until they’re bursting with flavor. Whether you serve them over zoodles for a healthy twist or pile them on your favorite pasta, it’s an irresistibly easy crockpot recipe you’ll want in your regular rotation.

Ingredients You’ll Need

The magic of Slow Cooker Mozzarella Stuffed Meatballs lies in simple, fresh ingredients that come together for maximum comfort. Each ingredient adds its own unique flair—whether that’s depth, richness, or a spark of color—to create a dish with real wow-factor.

• Ground turkey or lean beef: The base of your meatballs; turkey keeps things light, while lean beef brings classic heartiness.
• Eggs: These help bind the meatballs so they stay extra moist and never fall apart in the slow cooker.
• Chopped onion: Adds a subtle sweetness and real Italian flavor.
• Parmesan cheese: For that nutty undertone and a hint of salty goodness in every bite.
• Panko bread crumbs (Italian seasoned): Lightens the texture of the meatballs and soaks up all those amazing juices.
• Seasoned salt and pepper: Bring out the best in both the meat and cheese. Don’t skip the seasoning!
• Mozzarella cheese sticks: Perfect for stuffing, so you get a gooey cheesy surprise in every meatball.
• Marinara sauce: Bathes everything in robust, tomato-rich flavor. Use a good-quality jar or your favorite homemade recipe.
• Shredded mozzarella (optional): Extra cheese on top for serious cheese lovers—highly encouraged!
• Zucchini: For refreshing “zoodles” that balance out the richness of the meatballs.
• Minced garlic: Delivers aromatic punch to the zoodles, making them irresistibly savory.
• Salt & pepper: Essential simple seasoning for both meatballs and zoodles.
• Olive oil: Just a touch for sautéing, adding silkiness and flavor.

How to Make Slow Cooker Mozzarella Stuffed Meatballs

Step 1: Mix Up the Meatball Mixture

Start by grabbing a large bowl and combining your ground turkey or beef with the beaten eggs, onion, shredded Parmesan, seasoned panko bread crumbs, salt, and pepper. Use your hands—it’s the best tool for gently mixing everything together without overworking the meat. You’re looking for a mixture that holds together but isn’t packed too tightly, so your Slow Cooker Mozzarella Stuffed Meatballs cook up tender and light.

Step 2: Prep the Slow Cooker

Give the inside of your slow cooker a good coating of non-stick spray. This step is crucial—it keeps cleanup a breeze and prevents sticking. Next, pour about half the marinara sauce into the bottom of your crockpot, creating a cozy bed that helps the meatballs cook evenly and absorb all that saucy flavor.

Step 3: Stuff and Shape the Meatballs

With the meat mixture ready, scoop out portions about the size of a golf ball and flatten them gently in your palms. Place a chunk of mozzarella cheese in the center, then carefully close the meat around the cheese, shaping it back into a ball. This is where the magic happens! Repeat until you’ve used all the meat and cheese, nestling each stuffed meatball into the sauce as you go.

Step 4: Add More Sauce and Cook

Once all your Slow Cooker Mozzarella Stuffed Meatballs are tucked in, pour the remaining marinara sauce over the top, making sure everything is bathed in tomato goodness. Cover and set your slow cooker on LOW for 6 hours (or HIGH for 3 hours if you’re short on time). Go about your day while your kitchen fills with the most tempting aroma!

Step 5: Finish with Extra Cheese

If you’re a true cheese lover, sprinkle some extra shredded mozzarella over the meatballs just before serving. Cover for a few more minutes until the cheese melts into bubbly perfection. It’s the finishing touch that takes your meatballs from dreamy to unforgettable.

Step 6: Quick Zoodles on the Side

While the meatballs finish up, spiralize your zucchini into noodle shapes (a Veggetti, spiralizer, or even a veggie peeler gets the job done). Salt them, let them sit for 30 minutes to release excess water, then quickly sauté with garlic and olive oil. In just minutes you’ll have fresh, flavorful zoodles to serve under or alongside the star of the show.

How to Serve Slow Cooker Mozzarella Stuffed Meatballs

Garnishes

Add a generous sprinkle of fresh basil, parsley, or even a little extra grated Parmesan over the top right before serving. A drizzle of good olive oil and a crack of black pepper make everything look and taste even more special. Don’t forget the optional extra shredded mozzarella for melty, gooey drama!

Side Dishes

These meatballs pair beautifully with classic spaghetti, fluffy rice, or for a lighter touch, a heap of zoodles just like in the recipe. A crisp green salad with tangy vinaigrette or crusty bread for sopping up the sauce rounds out the meal perfectly.

Creative Ways to Present

Try threading these Slow Cooker Mozzarella Stuffed Meatballs on skewers for party appetizers, nestling them into toasted sub rolls for cheesy meatball sandwiches, or serving over creamy polenta for a comfort-food twist. The cheesy surprise inside always earns rave reviews!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover Slow Cooker Mozzarella Stuffed Meatballs in an airtight container in the refrigerator. They’ll stay delicious for up to three days—perfect for next-day subs or lunchboxes!

Freezing

These meatballs are super freezer-friendly. Arrange cooled meatballs and sauce in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

For best texture, reheat gently in a saucepan on the stove over low heat, adding a splash of extra marinara if needed. You can also microwave individual portions, covering them to retain moisture and prevent cheese from getting rubbery.

FAQs

Can I use ground chicken instead of turkey or beef?

Absolutely! Ground chicken works well and gives the meatballs a even lighter flavor. Just be sure to use ground chicken with a bit of fat for best moistness.

What kind of marinara sauce should I use?

Use your favorite store-bought jar or homemade recipe. A sauce with lots of herbs and garlic will complement the Slow Cooker Mozzarella Stuffed Meatballs perfectly.

How do I keep the cheese from leaking out?

Make sure to seal the meatball mixture tightly around the mozzarella before cooking. If any cheese peeks through, patch it up with a little extra meat—this helps keep the gooey surprise inside where it belongs!

Can I prep the meatballs the night before?

Yes! Assemble the meatballs and place them in the slow cooker insert with the sauce (just don’t turn the slow cooker on yet). Cover and refrigerate overnight, then start the slow cooker in the morning for super-easy prep.

What if I don’t have a slow cooker?

No worries—you can bake the stuffed meatballs in a covered casserole dish at 350°F for about 30 minutes or until fully cooked through and bubbling.

Final Thoughts

I can’t wait for you to try these Slow Cooker Mozzarella Stuffed Meatballs—they’re the kind of comforting, crowd-pleasing meal that makes everyone gather happily around the table. Give them a go, and don’t be surprised if they become the most-requested dinner in your house!

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