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Slow Cooker Cheese Stuffed Meatballs - ___
4 from 1 vote

Slow Cooker Cheese Stuffed Meatballs

Have you met a kid who didn't LOVE spaghetti and meatballs? I know I haven't. With minimal prep, these Slow Cooker Cheese Stuffed Meatballs cook themselves!
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  • 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


  • 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.

Nutrition Information:

Calories: 556kcal (28%)Carbohydrates: 50g (17%)Protein: 52g (104%)Fat: 27g (42%)Saturated Fat: 9g (45%)Cholesterol: 173mg (58%)Sodium: 292mg (12%)Potassium: 696mg (20%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 123IU (2%)Vitamin C: 1mg (1%)Calcium: 233mg (23%)Iron: 5mg (28%)