Slow Cooker Cheese Stuffed Meatballs and Sauce

READY IN: 5hrs 30mins
Recipe by Shannonlizz

This is a Paula Deen recipe and supper delish, very versitile. You can use seasoned sausage and omit seasonings to make it even easier!! I love to use the leftovers to make meatball sandwiches!

Top Review by Ashley B.

So, I wanted to surprise my mom and have dinner made for her when she arrived home from work. I've made stuffed meatballs before, but I wanted to try this recipe because I believed it would give my meatballs a "better/softer" texture. Now, my ruined dinner possibly could be my fault. Maybe I didn't brown the meatballs enough, but when I checked on my food about 4 hours later all of the cheese had oozed out and the inside of the meatball was still undercooked. The moral of the story is, if you decide to use this recipe I highly suggest you bake it because the slow cooker will leave you disappointed.

Ingredients Nutrition


  1. In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano.
  2. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily.
  3. Form mixture into 12 balls using your thumb to press a hole into the center (You can also use a cookie scooper to make uniformed balls).
  4. Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it.
  5. Heat a large saute pan over medium heat and drizzle olive oil into pan. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. (If prefered you can bake meatballs in a deeper cookie sheet at 350 for about 30 min).
  6. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
  7. Serve meatballs and sauce over spaghetti.

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