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Slow-Cooker Cheese-Stuffed Meatballs

By Corey Valley
Created January 10, 2017
Savory slow-cooker meatballs with a gooey surprise on the inside.

Spaghetti and meatballs has to be the most family-friendly recipe I can think of. I mean, who doesn't love a good, old-fashioned meatball? Not only are these slow-cooked meatballs are juicy as all get-out, they are oozing with cheese. With minimal prep, they cook themselves all day while you tend to more important things like, catching up on your latest novel, building a blanket fort for the kids or grabbing some coffee with your best friend. Here’s how to make ‘em. 

In a large bowl, mix together ground beef, bread crumbs, Parmesan cheese, eggs, basil, garlic, salt, pepper and Worcestershire sauce.


Shape mixture into 14 to 16 2-inch meatballs.


Press one cheese ball into center of each meatball, sealing it inside.


Heat a large sauté pan over medium-high heat and drizzle olive oil into it. Add meatballs and cook until just browned.


Pour 1 25-ounce jar of pasta sauce into your slow cooker. Carefully place browned meatballs on top of sauce.


Pour the second jar of pasta sauce over meatballs. Cover and cook on low for five to six hours.


Serve meatballs and sauce over a bed of spaghetti.