Why You’ll Love This Recipe
- Cheese-filled surprise: Each meatball is stuffed with melty mozzarella that makes every bite extra indulgent.
- Easy slow cooker meal: Let the slow cooker do all the work, resulting in juicy, flavorful meatballs.
- Versatile serving options: Serve these meatballs over pasta, in sub sandwiches, or even as an appetizer.
- Healthy twist: Ground turkey and turkey sausage offer a leaner alternative to traditional beef meatballs without sacrificing flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (8 oz) package low-moisture mozzarella cheese
- 1 pound ground turkey
- ½ pound bulk Italian turkey sausage
- 1 cup dry bread crumbs
- ½ cup whole milk
- ¼ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 (24 oz) jars spaghetti sauce
directions
- Gather all ingredients.
- Cut the mozzarella cheese into ¾-inch cubes and refrigerate while preparing the meatballs.
- In a large mixing bowl, combine ground turkey, turkey sausage, bread crumbs, milk, Parmesan cheese, parsley, eggs, salt, pepper, and garlic powder. Mix well by hand.
- Roll the meat mixture into golf ball-sized meatballs. Insert a cube of mozzarella cheese into the center of each meatball and carefully close the meat around the cheese to enclose it.
- Pour one jar of spaghetti sauce into the bottom of your slow cooker.
- Place the stuffed meatballs in the slow cooker and cover them with the second jar of spaghetti sauce.
- Cover and cook on High for 2 to 2½ hours, or until the meatballs are cooked through and no longer pink in the center.
- Serve over pasta, in sub sandwiches, or as an appetizer. Enjoy!
Servings and timing
- Servings: 10
- Prep time: 30 minutes
- Cook time: 2 hours
- Total time: 2 hours 30 minutes
Variations
- Different cheeses: Swap mozzarella for provolone, fontina, or any melty cheese you prefer.
- Spicy kick: Add red pepper flakes to the meatball mixture for a little heat.
- Vegan option: Use a plant-based ground “meat” and dairy-free cheese for a vegan version.
storage/reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freezing: Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
FAQs
1. Can I use fresh mozzarella instead of low-moisture mozzarella?
Fresh mozzarella has more moisture and may not hold up as well in the slow cooker. Low-moisture mozzarella works best for this recipe.
2. How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C). The meatballs will also be no longer pink in the center when done.
3. Can I make these meatballs ahead of time?
Yes! Prepare the meatballs, then refrigerate them until you’re ready to cook them in the slow cooker. You can even freeze them and cook from frozen.
4. Can I cook these meatballs on Low instead of High?
Yes, cook on Low for about 4 to 4½ hours.
5. Can I add vegetables to the sauce?
Sure! Add chopped bell peppers, onions, or mushrooms to the sauce for extra flavor.
6. How do I serve these meatballs in sub sandwiches?
Place the meatballs on sub rolls, spoon some sauce over them, and top with melted cheese for a hearty sandwich.
7. Can I use gluten-free bread crumbs?
Yes, you can substitute gluten-free breadcrumbs if you’re following a gluten-free diet.
8. Can I cook these in the oven instead of the slow cooker?
Yes, bake the meatballs at 375°F for 20–25 minutes, then add them to the sauce and simmer on the stovetop.
9. How do I keep the cheese from oozing out?
Make sure to fully enclose the cheese with the meat mixture so it doesn’t leak out while cooking.
Conclusion
Slow Cooker Mozzarella-Stuffed Turkey Meatballs are a flavorful and easy dinner solution. With the delicious surprise of melted mozzarella in each meatball, they’re a family favorite that works for any occasion. Whether you serve them over pasta, on sandwiches, or as an appetizer, these meatballs are sure to satisfy.
Slow Cooker Mozzarella-Stuffed Turkey Meatballs
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
These Slow Cooker Mozzarella-Stuffed Turkey Meatballs are a delicious and hearty meal, featuring tender turkey meatballs stuffed with melty mozzarella cheese and simmered in marinara sauce.
Ingredients
- 1 (8 oz) package low-moisture mozzarella cheese
- 1 pound ground turkey
- ½ pound bulk Italian turkey sausage
- 1 cup dry bread crumbs
- ½ cup whole milk
- ¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
2 eggs
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (24 oz) jars spaghetti sauce
Instructions
- Gather all ingredients.
- Cut the mozzarella cheese into ¾-inch cubes and refrigerate while preparing the meatballs.
- In a large mixing bowl, combine ground turkey, turkey sausage, bread crumbs, milk, Parmesan cheese, parsley, eggs, salt, pepper, and garlic powder. Mix well by hand.
- Roll the meat mixture into golf ball-sized meatballs. Insert a cube of mozzarella cheese into the center of each meatball and carefully close the meat around the cheese to enclose it.
- Pour one jar of spaghetti sauce into the bottom of your slow cooker.
- Place the stuffed meatballs in the slow cooker and cover them with the second jar of spaghetti sauce.
- Cover and cook on High for 2 to 2½ hours, or until the meatballs are cooked through and no longer pink in the center.
- Serve over pasta, in sub sandwiches, or as an appetizer. Enjoy!
Notes
Use low-moisture mozzarella to prevent excess moisture in the slow cooker.
Substitute ground beef or pork for turkey if preferred.
For a spicy kick, add red pepper flakes to the meatball mixture.
Use gluten-free breadcrumbs if following a gluten-free diet.
If making ahead, refrigerate or freeze the uncooked meatballs and cook when ready.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball
- Calories: 180
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 75mg
