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Slow Cooker Cheese Stuffed Meatballs and Sauce

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“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!”
READY IN:
5hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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