Slow Cooker Ricotta Stuffed Meatballs

Slow Cooker Ricotta Stuffed Meatballs Recipe

These Slow Cooker Ricotta Stuffed Meatballs are a delicious twist on classic meatballs, featuring a cheesy ricotta filling that adds creaminess and flavor. Perfect for a busy day, they cook slowly to develop rich flavors while keeping the meat tender and juicy!

Ingredients:

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs (Italian-style preferred)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg

For the Ricotta Filling:

• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil (or 2 tablespoons dried basil)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon Italian seasoning
• Red pepper flakes (optional, for spice)

Instructions:

1. Prepare the Ricotta Filling:

• In a medium bowl, mix together the ricotta cheese, grated Parmesan cheese, basil, garlic powder, salt, and pepper. Set aside.

2. Make the Meatball Mixture:

• In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, parsley, garlic powder, onion powder, salt, pepper, and egg. Mix until just combined; do not overmix.

3. Form the Meatballs:

• Take a portion of the meat mixture (about the size of a golf ball) and flatten it in your palm. Place a teaspoon of the ricotta filling in the center, then fold the meat around the filling and roll it into a ball. Repeat with the remaining mixture and filling.

4. Prepare the Slow Cooker:

• Pour the marinara sauce into the bottom of the slow cooker and stir in the Italian seasoning and red pepper flakes (if using).

5. Place the Meatballs:

• Carefully place the stuffed meatballs in the slow cooker on top of the sauce, making sure they are not touching each other too much.

6. Cook:

• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and tender.

7. Serve:

• Serve the meatballs hot, garnished with additional parsley or basil, and with extra marinara sauce over pasta, on subs, or on their own!

Tips:

• Make Ahead: You can prepare the meatballs and the ricotta filling in advance. Store them separately in the refrigerator and assemble them before cooking.
• Variations: Feel free to use ground turkey or chicken for a lighter version. You can also add other herbs and spices to the meat mixture for more flavor.
• Serving Suggestions: These meatballs are great served over spaghetti, in a meatball sub, or even as an appetizer with toothpicks!

Enjoy this comforting and hearty dish that brings everyone together at the table!