Slow Cooker Mozzarella Stuffed Meatballs

Have you ever wished that your meatballs had cheese in them? I had never event thought about this as an option until this divine looking recipe from Creme de la Crumb. Cheese and meat compliment each other rather decadently and although sometimes it can be a heavy combination, sometimes that is just what you are looking for. This meal is delicious paired with a a fresh green salad that is super light and perhaps using bitter greens like arugula to offset all the heavy bites of these meatballs.

Although, there are other ways to do this, this recipe is made using a slow cooker (every cooks dear friend), so you can make it ahead of time and have those aromas wafting through your home throughout the day. Slow cooking also gives you time to prepare other accompanying dishes like a fresh herb vinagrette OR if you are really ambitious hand made pasta for these lovely meatballs.

If you end up with too many meatballs, you can save them for a rainy day and freeze them for another time. This recipe is created for about 4-6 people, but I like to go big or go home with it comes to certain meals and find that it is often worth making more so that you have them ready in the freezer for a day where you are less than inspired to be in the kitchen.

If you do not have Italian seasoning, you could just replace it with basic old oregano from your garden or pantry. Keep in mind that if you are going to use fresh herbs you might need to chop up more and add them a bit later in the cooking procedure so that they keep that yummy fresh flavor. If you grow a lot of oregano, when it is nice and bushy, cut those long stems, tie them together and hang them upside down in a drafty and shady spot for a few days to dry out. This only work really well if you live in a super dry climate. If it is humid you might find that drying them using other methods works better.

For the full recipe for these incredible meatballs, check out the link below to the 'Creme de la Crumb' website.

Learn MORE / Get RECIPE at Le Creme de la Crumb

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