Slow Cooker Ricotta Stuffed Meatballs

What Makes This Ricotta Meatballs Recipe So Incredibly Good

• Not your average meatballs. The filling inside these meatballs is similar to the cheesy layer in a lasagna, with a mix of creamy ricotta, Parmesan, and melty mozzarella cheese. They’re the most tender meatballs I’ve ever tasted.
• Hands-free cooking. It’s such a simple recipe when it comes down to it. I’ll often prepare the meatballs the night before, and dump them in the slow cooker with the sauce in the morning. 
• No browning required. Some crockpot recipes call for searing the meatballs in a skillet before slow cooking. The idea is to brown the outside, sealing in the flavor. While I’d never discourage anyone from browning these ricotta meatballs, it’s not necessary for this recipe! Skip this step and save the clean-up.
• Endless meal options. Slow cooker ricotta meatballs are kid-friendly and a crowd favorite whenever I’ve made them for a party or potluck. They’re delicious served with pasta, in meatball subs, or I’ll make a double batch and freeze half for future meals.

Meatball Ingredients

Below is an overview with notes on what you’ll need to make tasty ricotta meatballs in the slow cooker. Refer to the recipe card after the post for the printable recipe with the full amounts and details.

• Ground Beef – I use lean ground beef in this meatball recipe so that there isn’t too much grease in the slow cooker. However, you can make meatballs using ground pork, ground turkey, ground chicken, ground Italian sausage, or any combination you’d like.
• Breadcrumbs – Plain breadcrumbs work great here as opposed to seasoned breadcrumbs, as you can season the meatballs yourself. But feel free to use the seasoned kind if that’s what you have.
• Seasoning – These stuffed meatballs call for a blend of Italian seasoning, garlic and onion powder, and dried parsley. Plus salt and pepper, of course.
• Milk – Milk adds moisture to the meatball mixture. You can use whole milk, 2%, or any type you prefer.
• Ricotta Cheese – Creamy ricotta is a soft whey cheese, like the Italian cousin of cottage cheese. You’ll find it in most grocery stores or at your local deli. If you don’t have ricotta, cottage cheese is a great 1:1 substitute in the meatball filling.
• Parmesan and Mozzarella – Additional cheese to round out the filling with extra creaminess and flavor. I couldn’t resist including mozzarella for those ooey-gooey strings of melted cheese!
• Pasta Sauce – You can use any homemade or store-bought pasta sauce your heart desires. Classic marinara sauce, vodka sauce, or arrabbiata sauce (if you like it spicy) are good options. I include my favorite sauce ideas below.
• Pasta: Like the sauce, you can use any pasta you’d like. Serve your slow cooker meatballs over spaghetti, linguine, penne, rigatoni, or even zoodles for a delicious low-carb option. See further down for more serving suggestions.

What Pasta Sauce Should I Use?

Any kind you’d like! I recommend a tomato-based sauce, like marinara, and you can change up your slow cooker meatballs with the store-bought or homemade pasta sauce of your choice. These are some other ideas that pair well with ricotta meatballs:

• Arrabbiata sauce
• Vodka sauce
• Ragu or Bolognese sauce (another favorite slow cooker recipe!)
• Chipotle sauce

How to Make Slow Cooker Ricotta Meatballs

There’s something meditative about filling ricotta meatballs. The cheese and meatball mixture comes together easily, and after you’ve stuffed them, pile the meatballs into the crock pot to cook. Here’s an overview of the steps. Scroll to the recipe card for the printable instructions.

• Make the meatball mixture. First, combine ground beef, breadcrumbs, and seasonings in a large bowl. Get in there with your hands and mix, but be careful not to overwork the meat mixture. Too much mixing can make the meatballs tough.

• Shape the meatballs. Next, divide and shape the meat mixture into meatballs. I usually aim for about 1½ to 2 inches in size.
• Prepare the ricotta filling. In a new bowl, fold the ricotta cheese with Parmesan and mozzarella. Season with salt and pepper to taste. After, scoop the cheese mixture into a zip-top bag (or a piping bag if you have one), and snip off the corner. Piping makes filling the meatballs super quick and mess-free!

• Stuff with cheese. Now, pipe the cheese mixture into the center of each meatball. Pinch the meat closed around the filling. Then, add half of the pasta sauce to the slow cooker or crock pot and nestle the filled meatballs on top.
• Cook. Top the meatballs with the remaining sauce. Cook your ricotta meatballs on Low for 6 hours, until cooked through and tender. Serve over pasta, rice, or as-is, and enjoy!

Can I Bake These Meatballs Instead?

Yes! I’ve baked these ricotta meatballs, too, and they turn out great. If you’d prefer to make your meatballs in the oven, here’s how to do it:

1. Prepare the meatballs as directed. 
2. Assemble the stuffed meatballs with the pasta sauce in a 9×13 baking dish.
3. Bake the meatballs uncovered at 400ºF for 30 minutes. It’s a fast and easy option when I haven’t planned for the slow cooker!

Tips for the Best Meatballs

• Don’t overwork the meat. Mix the meat mixture until the ingredients are evenly combined, but don’t overdo it. It’s best to use your hands to avoid overmixing. Try not to pack the meat too tightly when you’re shaping your meatballs, either. As mentioned earlier, this can lead to tough, dense meatballs.
• Rub oil on your hands when rolling your meatballs. A little bit of olive oil or similar goes a long way to help with sticking.
• Check that the meatballs are cooked. Most meatballs are done when the internal temperature reads 165ºF in the center. The cheesy ricotta filling can make it a bit tricky to tell when the meatballs are done in this recipe, but if you take the temperature slightly to the side of the center, you should still be able to get a good reading.
• Use up leftover ricotta. You may have leftover ricotta cheese mixture, and that’s fine. I’ll usually drop some over the cooked meatballs for a cheesy garnish, or save it for another meal, like stuffed shells or baked mostaccioli. This cheese mixture is great to stir into pasta sauces.

Serving Suggestions

These slow cooker meatballs go perfectly over a bed of pasta, like classic spaghetti and meatballs, or homemade noodles. Add a side of cheesy garlic bread or pepperoni pizza rolls for a hearty, restaurant-style dinner. I also love this easy bruschetta recipe as an easy appetizer. For a lighter side, try a fresh green salad or veggies, like air fryer asparagus or green beans. Instead of pasta, I’ll sometimes serve my ricotta meatballs over mashed potatoes or Instant Pot risotto for a cozy comfort food meal.

Storage and Freezing Instructions

• Refrigerate. Store leftovers refrigerated airtight for up to 3-4 days. These ricotta meatballs taste even better a day or two later!
• Reheat. Warm the meatballs on the stovetop or in the microwave with the sauce.
• Freeze. Cooked stuffed meatballs can be frozen airtight for up to 4 months. You can freeze them right in the sauce. Simply thaw the meatballs in the fridge overnight and then reheat them as usual before serving.

More Slow Cooker Recipes

• Juicy Sesame Meatballs
• Slow Cooker Honey Garlic Chicken
• Easy Slow Cooker Beef Tips
• Crock Pot Beef Stroganoff