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!
1log8 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!
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!