Slow Cooker Cheese Stuffed Meatballs


  • 4 pounds ground beef
  • 4 large eggs
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoon Italian seasoning
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 12 mozzarella string cheese sticks, cut into 4 pieces
  • Slow Cooker Marinara Sauce
  • Cooked pasta


  1. Preheat oven to 350° F
  2. In a large bowl, combine ground beef, eggs, bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper.
  3. Divide mixture into 1/3 cup sizes and flatten each (about 48 meatballs). Place 1 piece of string cheese in the center of 1 and roll mixture around cheese, forming into a ball. 
  4. Bake 25 to 30 minutes.

Serves: 8

Test Kitchen Tips:
  • Serve three ways:
    • Over pasta with fresh basil and grated parmesan cheese
    • On a crunchy baguette with extra mozzarella cheese on top
    • With a toothpick and a side of the marinara sauce as a flavorful game day snack
  • Vacuum seal and freeze these meatballs for a quick meal later in the week or for advanced party-prep. Once the meatballs cool, use your vacuum sealer to seal the meatballs and place them in your freezer. When you're ready, just add your frozen meatballs to cold marinara sauce in a slow cooker, and cook on HIGH for 2-1/2 to 3 hours or LOW 5 to 6 hours until meatballs are heated through.
  • To make a smaller portion of meatballs and sauce, we suggest using 1 cup sauce per every 2 meatballs.



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