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Slow Cooker Cheesy Meatballs Recipe

Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine Italian
Servings 6 servings


  • 2 lb ground beef (80/20)
  • 1/2 cup ricotta chesse
  • 2 eggs
  • salt
  • pepper
  • 1/2 tsp red pepper flakes
  • 2 cloves garlic (grated or finely chopped)
  • 1 handful parsley (chopped)
  • 10 leaves basil (chopped)
  • 2 tbs oregano (chopped)
  • 1/2 cup panko bread crumbs
  • 2 bottles your favorite tomato sauce
  • 4 tbsp Parmesan cheese


  • First place the ricotta cheese, Parmesan cheese, eggs, a pinch of salt and pepper, red pepper flakes, garlic, and all the herbs in a bowl. Mix well to combine.
  • Next add the beef, a big pinch salt and pepper, and panko bread crumbs to the bowl.
  • Combine gently all the ingredients until mixed well.
  • Now roll into meatballs the size of golf balls and set aside. 
  • Pour all of the first bottle of sauce  in the slow cooker.  Nestle as many meatballs as you can get next to each other in the sauce. 
  • Next pour half of the second bottle of sauce over the meatballs. 
  • Now layer the remaining meatballs on the sauce and then top with the remaining sauce.
  • Cover the slow cooker and cook on low for 4 hours
  • When done enjoy! 


  • The meatballs freeze really well! They last 4-5 months in the freezer.
  • If make your own sauce, use 3-4 cups of tomato sauce.
  • A fun spin on this recipe would be to stuff meatballs with small chunk of mozzarella.
  • To serve add fresh parm, some basil and drizzle of extra virgin olive oil.