Dinner

Crockpot Stuffed Meatballs with Fresh Basil and Parmesan Recipe

BySimon Carel January 12, 2026January 12, 2026

Introduction

This Crockpot stuffed meatballs recipe offers a comforting and easy way to enjoy flavorful meatballs filled with gooey mozzarella cheese. Simmered in a rich homemade tomato sauce, it’s perfect for a hands-off dinner that still feels special.

The image shows a close-up of a white plate filled with large meatballs covered in rich red tomato sauce. One meatball is cut open in the center, revealing a gooey melted white cheese layer inside, surrounded by browned, textured ground meat. The tomato sauce is thick, with small bits of green herbs sprinkled on top, giving a fresh look. A woman's hand is holding a fork that pulls the melty cheese string from the cut meatball. The whole scene rests on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (28 ounce) can crushed tomatoes
1/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons fresh basil
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1 package refrigerated meatballs (8 total)
3 sticks mozzarella cheese, each cut into thirds
1/2 cup fresh basil, for garnish
Freshly shredded Parmesan, for garnish

Instructions

Step 1: Combine the crushed tomatoes, chopped onion, minced garlic, fresh basil, Italian seasoning, pepper, and salt in the crockpot. Stir well to mix all the sauce ingredients together.
Step 2: Take each refrigerated meatball and carefully place one piece of mozzarella cheese in the center, folding the meat around the cheese to fully enclose it. Repeat with all meatballs.
Step 3: Place the stuffed meatballs in the crockpot and submerge them in the tomato sauce, making sure they are coated well.
Step 4: Cover the crockpot and cook on high for 2 hours, or until the meatballs are fully cooked through and the cheese inside is melted and gooey.
Step 5: Garnish with fresh basil and a sprinkle of freshly shredded Parmesan before serving. Enjoy your delicious stuffed meatballs!

Tips & Variations

For extra flavor, brown the meatballs in a skillet before stuffing and adding them to the crockpot.
Use low-moisture mozzarella to prevent excess liquid in the sauce.
Try adding a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Serve over pasta, polenta, or with crusty bread to soak up the sauce.

Storage

Store leftover stuffed meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a black slow cooker filled with a layer of large meatballs covered evenly in thick, bright red tomato sauce, sprinkled with green chopped herbs and a light dusting of grated cheese on top. The meatballs have a slightly rough texture, and the sauce is smooth and glossy, coating them fully. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs instead of refrigerated?

Yes, but adjust the cooking time as frozen meatballs may need additional time to cook through in the crockpot. Check for doneness before serving.

What can I substitute if I don’t have fresh basil?

Dried basil can be used as a substitute; use about one-third the amount called for fresh. You can also add a pinch of dried oregano to complement the flavor.