Slow Cooker Mozzarella-Stuffed Meatballs
These mozzarella stuffed meatballs are easy, comforting and healthy. Packed with delicious veggies and all made in the slow cooker, it couldn't be easier!
Servings 8 (24 total meatballs)
Calories 253kcal
Ingredients
For the Meatballs:
- 1.5 lb. ground beef I used 93% lean
- 1 large egg beaten
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 log 8 ounces fresh mozzarella cheese, or if you can find them I like to use the fresh mozzarella snacking cheese balls because they’re already shaped in exactly the right size – it’s an easy shortcut!
For the Sauce:
- 2 carrots grated
- 1 small onion finely chopped
- 1 red bell pepper finely chopped
- 1 8 ounce package sliced mushrooms
- 1 6 ounce can tomato paste
- 1 cup beef broth
- 1 cup marinara sauce homemade or from a jar
- 1 teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon basil
Instructions
- Place vegetables (carrots, onion, bell pepper, and mushrooms) in bottom of slow cooker.
- In a large bowl, use hands to gently combine first 8 meatball ingredients (beef through Italian seasoning). Cut mozzarella into small cubes (about ½-inch diameter). Mold meat mixture around each piece of cheese to form round balls.
- Place raw meatballs on top of vegetables in the slow cooker.
- In a separate bowl, combine tomato paste, broth, marinara, salt, oregano, and basil. Pour over meatballs.
- Cover and cook on low for 4-6 hours. Give everything a good stir and serve over pasta, zucchini noodles, or in hoagie rolls!
Nutrition
Calories: 253kcal | Carbohydrates: 11g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 1066mg | Potassium: 837mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3525IU | Vitamin C: 28.3mg | Calcium: 162mg | Iron: 3.6mg