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Slow Cooker Cheese Stuffed Meatballs and Sauce

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 1 lb ground beef
  • 1 lb ground pork
  • 4 tablespoons freshly grated Parmesan cheese
  • 1 to 1 1/2 cups Italian breadcrumbs
  • 3 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves finely minced garlic
  • 1 tablespoon finely chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 4 oz divided into 12 pieces fresh mozzarella
  • 3 tablespoons olive oil
  • 2 jars your favorite tomato sauce
  • 2 lbs cooked al dente spaghetti


In a large mixing bowl, combine ground beef, ground pork, Parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add breadcrumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.

Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour tomato sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti.