Main Dishescookiesandcups5.0
Slow Cooker Ricotta Stuffed Meatballs
These slow cooker ricotta meatballs are juicy, flavorful, and filled with three types of Italian cheese! Serve your stuffed meatballs over pasta, in subs, or make them ahead for an easy weeknight dinner.
👥 6 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 30 min🔥 Cook: 6h👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- slow cooker
📝 Preparation Steps
1
In a large bowl combine the beef, breadcrumbs, Italian seasoning, garlic powder, onion powder, parsley, milk 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to fully mix the seasonings with the meat. Form the meat into 1 1/2 – 2 inch meatballs.
Italian seasoning1 teaspoondried parsley1 teaspoonmilk2 tablespoonsblack pepper, divided1 teaspoon
2
In a medium bowl combine the ricotta, Parmesan, mozzarella, and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
black pepper, divided1 teaspoon
3
Spoon the mixture into a large zip-top bag and cut off the corner of the bag.
4
Form a well in each meatball, careful not to push all the way through. Squeeze about a teaspoon of the cheese mixture into the meatball and pinch the meatball closed so that none of the cheese is exposed.
5
Pour half of the pasta sauce into the bottom of the slow cooker. Place the meatballs on top of the sauce and pour the remaining sauce over the meatballs.
pasta sauce1 (29 ounce) can
6
Cook on low for ⏱️ 6 hours.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...