These juicyMozzarella Stuffed Meatballshave a gooey, melty center and are simmered in rich tomato sauce right in the slow cooker. They’re a family favorite comfort food that’s perfect over pasta, on subs, or served as an appetizer!

A plate of fettuccine pasta topped with tomato sauce and mozzarella stuffed meatballs, with a fork cutting into a meatball; another plate with the same meal is in the background.

🍝 Serve these over pasta for aclassic Italian dinner, stuff them into hoagie rolls for incredible meatball subs, or simply enjoy with crusty bread for dipping in that gorgeous sauce!

My 2 Best Tips For Making Mozzarella Stuffed Meatballs

Don’t Over-mix:This is how weget tender meatballs!Mix the ingredients just until they come together. Over-mixing develops the proteins too much, resulting in tough, dense meatballs instead of the light, fluffy texture we’re after.

Keep Your Hands Slightly Damp:Wet hands prevent the meat mixture from sticking when you’re rolling the meatballs. Keep a bowl of water nearby and dip your hands as needed – this simple trick makes the process so much easier.

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There’s something absolutely magical about cutting into a meatball and watching melted mozzarella cheese stretch and ooze out.

These cheesy stuffed meatballs have become one of our family’s go-to comfort foods, and I’m betting they’ll become yours too!

I like to make these meatballs in bulk for popping into the freezer for super easy meals later.

Just follow the recipe to prepare the meatballs, then flash freeze for 2 hours, and place into freezer bags in meal-sized portions. Thaw overnight when you’re ready to cook them in a meal!

How To Make Slow Cooker Mozzarella Stuffed Meatballs

A green mixing bowl filled with seasoned raw ground meat mixture sits on a speckled kitchen countertop.

Step 1:In a large mixing bowl, combine the ground beef, Italian sausage, garlic powder, salt, black pepper, bread crumbs, Parmesan cheese, eggs, milk, and parsley. Mix until just combined (do not overmix). Roll into balls.

Uncooked meatballs sit in tomato sauce inside a white slow cooker, placed on a granite countertop.

Step 2:Pour tomato sauce in the bottom of the slow cooker. Press one mozzarella cube into the center of each meatball. Arrange the meatballs in the slow cooker in a single layer.

Meatballs in tomato sauce simmering inside a white slow cooker, with some sauce splattered along the sides of the pot.

Step 3:Continue adding layers of meatballs and sauce. When you have used all the meat mixture, pour the remaining tomato sauce evenly over the top. Cover and cook on High for 2 to 2 ½ hours or Low for 3-4 hours

A plate of fettuccine noodles topped with tomato sauce and meatballs, one of which is cut open to show a cheese-filled center. An electric pressure cooker is visible in the background.

Step 4:Serve hot over pasta, on toasted hoagie rolls, or with crusty bread for dipping.

Recipe FAQs

Can I use a different type of cheese instead of mozzarella?

Yes! While mozzarella gives that classic stretchy, gooey texture, you can experiment with provolone, fontina, or even cubes of cream cheese for different flavor profiles. Just make sure to use a cheese that melts well.

Do I need to brown the meatballs before putting them in the slow cooker?

It’s not necessary, but browning them in a skillet over medium heat for 2-3 minutes adds an extra layer of flavor and helps seal in the juices. If you’re short on time, you can skip this step (like I did in the recipe) – they’ll still be delicious!

How do I prevent the cheese from leaking out during cooking?

The key is making sure the meat mixture completely covers the mozzarella cube. Roll the meatball gently but firmly, ensuring there are no gaps or thin spots where the cheese might break through.