Why yes, that is cheese oozing out of my meatballs.
Slow Cooker Cheese Stuffed Meatballs
Have you met a kid who didn’t LOVE spaghetti and meatballs? I know I haven’t. It’s easily a family favorite among many. Tastes great, easy to make and the whole family has happy tummies.
Do you want to know how to make spaghetti and meatball night EVEN BETTER? Lets take this family favorite up a notch and add an ooey- gooey center of cheese! Oh my!
I know, I know, this sounds difficult, but it’s NOT! With minimal prep, they cook themselves all day in the crockpot 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.
Wanna know how to whip up this Slow Cooker Cheese Stuffed Meatballs? I created this mouth-watering recipe for BettyCrocker.com. There are detailed pictures of each step over there, so if you need some visual help with this recipe, head on over there.
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Slow Cooker Cheese Stuffed Meatballs
Ingredients
- 2 lb lean at least 80% ground beef
- 1/2 cup Progresso™ Italian style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1
- teaspoon salt
- 1 teaspoon crushed dried basil leaves
- 1/4 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 2 eggs
- 8 oz small fresh mozzarella balls
- 3 tablespoons olive oil
- 2 jars 25 oz each tomato pasta sauce
- 12 oz uncooked spaghetti
Instructions
- In large bowl, mix beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 14 to 16 (2-inch) meatballs. Press 1 small mozzarella ball into center of each meatball, sealing it inside.
- In 10- to 12-inch skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides.
- Pour 1 jar of the pasta sauce into 3- to 4-quart slow cooker. Carefully place browned meatballs over sauce. Pour second jar of pasta sauce over meatballs.
- Cover; cook on Low heat setting 5 to 6 hours.
- When about 15 minutes are left, cook and drain pasta as directed on package. Serve meatballs and sauce over cooked spaghetti.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Make sure to check out my other recipes over at BettyCrocker.com
Post Updated September 2020
WB says
These look great! How do you think they would do if they stayed in the slow cooker on low for 10hrs instead of the 5-6?
Chelsea says
Hi Corey, can I freeze these for later? If so how?
Corey says
Yes! Cook them as directed. Then allow the meatballs to cool completely and place on a sheet pan and freeze, uncovered, for 2-3 hours. This is called flash freezing. After the 2-3 hours, you can transfer to a freezer save zip-top bag and store in the freezer for about 2 months. I hope that helps!
Kelly says
Can you use pieces of mozzarella string cheese instead of the fresh? Even at that, we buy the low fat mozzarella string cheese. Otherwise Im thinking just keep them all meat and top w shredded mozzarella. I do like the idea if cheese stuffed for a fun change.
Love your website and emails!
Corey says
I have only used fresh, but I think the string cheese should work out ok 🙂 Let us know how it goes!
Patricia Buchmann says
I am doing a cooking class over Zoom with adults with developmental disabilities. They picked this recipe. I am making it first. I am trying cooking it on high for an hour then on low for an hour an a half. Hope it works. It smells fantastic!!