Slow Cooker Mozzarella Meatballs (Easy and Cheesy!)

Some nights you probably want nothing more than to serve a comforting, warm meal that your family will actually eat without a single complaint, but time is working against you. That is exactly where these effortless Slow Cooker Mozzarella Meatballs come to the rescue.

After making variations of this dish many times over the years, I’ve come up with the best simple method that guarantees a tender, juicy meatball with a cheesy center every single time. There is no standing over a hot stove flipping individual portions or cleaning up oil splatters. Instead, on those busy weeknights, your slow cooker does all the heavy lifting.

Jump to:

• What are Slow Cooker Mozzarella Meatballs?
• Key Takeaways
• Ingredient Notes
• How to Make Slow Cooker Mozzarella Meatballs
• Pro Tips for Slow Cooker Mozzarella Meatballs
• Variations and Substitutions
• Frequently Asked Questions
• What to Serve with Slow Cooker Mozzarella Meatballs
• Storage and Reheating
• More Slow Cooker Recipes
• Slow Cooker Mozzarella Meatballs

What are Slow Cooker Mozzarella Meatballs?

Slow cooker mozzarella meatballs are tender, seasoned Italian meatballs crafted from ground beef and sausage, featuring a hidden center of gooey, melted mozzarella cheese. These are slowly simmered to perfection in a rich marinara sauce; this hands-off crockpot meal locks in the deep moisture and robust Italian flavor without any effort!

Key Takeaways

• Ready to place into the crockpot or slow cooker with minimal prep!
• Simple pantry ingredients like herbs and breadcrumbs.
• Family-friendly recipe.
• Versatile, easy to serve on subs or over pasta.
• Gooey surprise inside with melted cheese.
• Perfect set-it-and-forget-it meal!

Ingredient Notes

Ground Beef: Using ground beef that will be paired with Italian Sausage gives a wonderful beef and pork blend.

Italian Sausage: This sausage, when paired with ground beef, gives a wonderful blend and a delicious meatball.

Garlic Powder: This is a classic pantry blend that will be added to the meatballs to create the Italian flavors.

Salt: Added to the beef and sausage to enhance the flavor.

Black Pepper: Added along with the salt for flavor enhancement.

Breadcrumbs: Acts as a binding agent while adding subtle, built-in seasoning to the meat.

Grated Parmesan Cheese: Adds a sharp, salty, and savory undertone to the meatballs.

Eggs: The crucial binding element that firmly holds the mixture together so your meatballs don’t crumble or dissolve in the sauce.

Whole Milk: This is combined with the eggs and cheese to bind the meatball together.

Chopped Fresh Parsley: Adds fresh flavor that you would expect in Italian meatballs.

Mozzarella Cheese: Added into the center of the meatball for a cheesy finish.

Tomato Sauce: Added to create a delicious tomato sauce to mix the meatballs in.

How to Make Slow Cooker Mozzarella Meatballs

1. Cut the mozzarella into ¾-inch cubes.
2. In a large mixing bowl, combine the ground beef, Italian sausage, garlic powder, salt, black pepper, breadcrumbs, Parmesan cheese, eggs, milk, and parsley. Mix until just combined (do not overmix).
3. Pour half of a jar of pasta sauce into the bottom of the slow cooker.
4. Roll the mixture into golf ball–sized meatballs.
5. Press one mozzarella cube into the center of each meatball, then shape the meat mixture around it to completely enclose the cheese.
6. Arrange the meatballs in the slow cooker in a single layer. When you fill the bottom, pour the second half of the pasta sauce on top, finish rolling your meatballs, and put them on top of the sauce. When you have used all the meat mixture, pour the tomato sauce evenly over the top.
7. Cover and cook on High for 2 to 2 ½ hours or Low for 3-4 hours, until the meatballs are cooked through (165°F internal temperature).
8. Serve hot over pasta, on toasted hoagie rolls, or with crusty bread for dipping.

Pro Tips for Slow Cooker Mozzarella Meatballs

• Roll the meatballs tightly to seal the cracks; this way the cheese does not leak out.
• Be sure to monitor the internal temperature; it needs to be at least 165°F.
• Do not overmix the meat; just lightly mix until it’s combined.
• If possible, keep the mozzarella chunks frozen until you are ready to work with them; it makes them easier to work with and slower to melt.
• If preferred, brown the meatballs in the skillet before adding the slow cooker for additional flavor.
• If you are in a hurry and want to skip the cheese step, form the meatballs without it for an equally delicious meatball without cheese.

Variations and Substitutions

• For a milder flavor, swap the hot Italian sausage for mild or sweet Italian sausage.
• The meatballs can be served on a hoagie roll with tomato sauce or over pasta with tomato sauce.
• Remember that you can skip the cheese step if you are in a pinch for time.

Frequently Asked Questions

What to Serve with Slow Cooker Mozzarella Meatballs

Cheesy Garlic Bread

Italian Green Bean Salad

Crispy Green Salad

Al Dente Pasta

Storage and Reheating

Refrigerator

Store any leftover meatballs along with their sauce in an airtight container in the fridge for up to 4 days.

Reheating

To maintain that perfect, gooey center, reheat the meatballs gently on the stovetop at medium-low heat until warm or microwave individual portions in 30-second intervals on a microwave-safe plate until warm.

Freezer

Allow the cooked meatballs to cool completely, then freeze in a freezer-safe storage bag for up to 3 months. When ready to serve, let them defrost overnight in the fridge.

More Slow Cooker Recipes

Slow Cooker Mozzarella Meatballs make a busy weeknight dinner doable with this quick, simple method and a little kitchen magic. This recipe is perfect for the whole family and is versatile, serving in a variety of ways!