Buy Now →Mozzarella Stuffed Meatballs
This recipe is easy to make for beginners but would still impress anyone. Can’t get better than that, right?! If you love cheesy recipes, then these Mozzarella Stuffed Meatballs will be a new go-to recipe for you. You can serve them over pasta, on nourish bowls, or even as an appetizer. You really can’t go wrong!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 17 meatballs 1x
- Category: Lunch, Dinner, Meal-Prep
- Method: Slow-Cooker
- Cuisine: Italian
Ingredients
Scale
Meatball mixture
1 lb ground turkey or beef
1 egg
1/4 cup almond flour
1/4 cup grated parmesan cheese
1/4 cup diced sun-dried tomatoes
3 garlic cloves, minced
1 tsp onion powder
1 tsp dried oregano
1/4 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
Extra
5 oz mozzarella cheese, cut into 1/2” pieces*
48 oz pasta sauce
Instructions
- Lightly coat the bottom of a 6-quart or larger slow cooker with nonstick spray.
- In a large mixing bowl, add all of the meatball mixture. With a fork, break up the meat and stir the ingredients together until combined. Don’t over-work the mixture.
- Place a piece of parchment paper on the counter. You’ll temporarily place the meatballs on it.
- Using a spoon or scoop, roll the meatball mixture into balls, 2 tablespoons each. It’ll make 17 meatballs. You can place them on the parchment paper during this process since you’ll be going back to add the mozzarella to them.
- Once they are all formed into balls, press a mozzarella ball into a the side of a meatball and form the meat around the cheese, making sure there is no cheese showing. Repeat for each meatball.
- Arrange them in a single layer in the bottom of the slow cooker. Throw away the parchment paper.
- Pour the pasta sauce over the meatballs.
- Cover the slow cooker and cook the meatballs on High for 2 – 2 1/2 hours, until the meatballs are cooked through. Slice one in half to check because a meat thermometer won’t accurately read the temperature since the meatball has cheese in the middle.
- Sprinkle with fresh chopped chives or parsley if desired. Serve as desired.
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Notes
*I used 17 small mozzarella balls for this recipe, but I would recommend using less and just cutting them in half if you don’t want as much cheese as mine had. I recommend using 1/2″ pieces of mozzarella for a combination that would be a little less cheese and a little more meatball (this will be about 4-5 oz).
Find it online: https://homecookedliving.com/mozzarella-stuffed-meatballs/
