Description
Easy Slow Cooker Ricotta Stuffed Meatballs are juicy and flavorful, and filled with three types of Italian cheese. Serve these cheesy crock pot meatballs over your choice of pasta for an effortless weeknight dinner.
Ingredients
Scale
- 1 1/2 pounds lean ground beef
- 1/2 cup plain breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 2 tablespoons milk
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 (29 ounce) can pasta sauce
- 1 pound bowtie pasta, cooked according to package directions
Instructions
- 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.
- In a medium bowl combine the ricotta, Parmesan, mozzarella, and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
- Spoon the mixture into a large zip-top bag and cut off the corner of the bag.
- 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.
- 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.
- Cook on low for 6 hours.
Notes
- You may have leftover Ricotta cheese mixture. Use this as a garnish on top of the cooked meatballs for a pretty presentation. You could also save the leftover cheese for another meal and stir it into pasta sauce for extra creaminess.
- Oven Method: If you choose to not use the slow cooker method, follow all the instructions as written, but use a 9×13 baking dish to cook the meatballs at 400°F for 30 minutes.
