Slow Cooker Ricotta Stuffed Meatballs

  • Author: Cookies & Cups
  • Yield Yield: 6 servings 1x



  • 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


  1. 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.
  2. In a medium bowl combine the ricotta, Parmesan, mozzarella remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
  3. Spoon the mixture into a large zip-top bag and cut off the corner of the bag.
  4. 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 non of the cheese is exposed.
  5. Pour half of the pasta sauce in the bottom of the slow cooker. Place the meatballs on top of the sauce and top the meatballs with the remaining sauce.
  6. Cook on low for 6 hours.


You will have leftover Ricotta cheese mixture…Shawn says to use this to add a dot to the cooked meatballs for pretty presentation.
You could also save this for another meal and stir it into pasta sauce to make a creamy sauce.

Alternately I have made this recipe twice and made it once in the oven. 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.

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