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Slow Cooker Mozzarella Stuffed Meatballs

overhead shot of a sliced meatball on a fork with mozzarella oozing out
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4.6 from 5 reviews

Slow cooker mozzarella stuffed meatballs is an easy recipe that will impress any crowd. Succulent beef or turkey meatballs oozing with melted mozzarella cheese as you cut into them. The aroma while this cooks in the crockpot will draw everyone to the kitchen! Instructions to make this low-carb & keto friendly recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 4-6 ounces mozzarella
  • 1 tablespoon oil (for Instant Pot only)
Sauce
  • 28 ounces crushed or diced tomatoes
  • 1 tablespoon dried onion flakes or 1/2 cup onion, diced)
  • 1 garlic clove, minced
  • 1 tablespoon Italian seasoning
Meatballs
  • 1 pound ground meat
  • 2 tablespoons Italian seasoning
  • 1 egg
  • 2 tablespoons almond flour
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

Slow Cooker

  1. In a large bowl, mix together MEATBALLS ingredients. Taking 2-4 tbsp of meat, form into a ball and then flatten the ball in the middle.
  2. Add mozzarella to the center of the flattened meat. Re-form meat around the mozzarella and shape into a ball. Repeat until all the meat is used.
  3. Pour SAUCE ingredients into the slow cooker. Add the meatballs.
  4. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. In a large bowl, mix together MEATBALLS ingredients. Taking 2-4 tbsp of meat*, form into a ball and then flatten the ball in the middle.
  2. Add mozzarella to the center of the flattened meat. Re-form meat around the mozzarella and shape into a ball. Repeat until all the meat is used.
  3. Set Instant Pot to the high saute setting. Once hot, add oil.
  4. Add meatballs and brown on each side, 3-5 minutes. Remove meatballs from pressure cooker. You might have to brown them in batches.
  5. Add sauce ingredients and stir to mix well. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the meatballs back into the pressure cooker.
  6. Close and seal vent. Select manual setting and set time for high pressure,  7 minutes. Quick-release pressure when cook time is completed.

Notes

*You can make the meatballs as large or as small as your slow cooker will hold.

*If some of the cheese seeps out of the meatballs when they cook, don’t worry it’s normal. I think of it as a good thing because it makes the sauce nice & cheesy.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-mozzarella-stuffed-meatballs/

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