Slow Cooker Ricotta Stuffed Meatballs – Easy Italian Comfort Food Dinner Recipe
Slow cooker ricotta stuffed meatballs are the ultimate cozy dinner! Tender meatballs filled with creamy ricotta are simmered low and slow in marinara sauce, creating a rich, cheesy dish that’s perfect for family dinners, potlucks, or weeknight comfort food. A hearty Italian-inspired recipe everyone will love.
Equipment
- Mixing bowls
- Slow cooker
- Skillet (optional for browning)
- Spoon or scoop
- Parchment paper
Ingredients
- 1 lb ground beef
- ½ lb ground pork
- 1 cup breadcrumbs (or almond flour for gluten-free)
- 2 eggs
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ cup milk
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt & pepper to taste
Ricotta Filling:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 3 cups tomato sauce
- Fresh basil for garnish
Instructions
- Prepare Meat Mixture: Combine ground beef, pork, breadcrumbs, eggs, garlic, Parmesan, milk, parsley, oregano, salt, and pepper. Mix gently.
- Make Filling: Stir ricotta, mozzarella, and Parmesan together.
- Stuff Meatballs: Flatten a portion of meat mixture, add a spoonful of ricotta filling, and seal edges. Repeat.
- Layer in Slow Cooker: Pour tomato sauce into slow cooker. Add meatballs in layers, covering with sauce.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Rest & Serve: Let meatballs rest for 10 minutes before serving. Garnish with basil.
Notes
- Chill meatballs before cooking to help them hold shape.
- Avoid overstuffing to prevent filling leaks.
- Use freshly grated Parmesan for smooth texture.
- Freeze uncooked meatballs for up to 2 months.
- Serve with pasta, polenta, or in subs for variety.