Twisted Italian meatballs earn their name with surprises at every turn. With four kinds of meat, a gooey mozzarella center, and a bold sauce made from marinara and chunky salsa, these slow-cooked meatballs are a flavor-packed twist on a classic.
Think big, bold flavor can’t come from a slow cooker? Think again! These twisted Italian meatballs are anything but ordinary. This winning slow-cooker recipe, shared by Taste of Home reader Becky Ellis of Roanoke, Virginia, earns its name with surprises at every turn: four types of meat, a gooey hidden mozzarella center and a sauce that blends classic marinara with chunky salsa.
The slow cooker does the heavy lifting, melding the rich, savory flavors and keeping the meatballs tender and juicy while the sauce simmers to perfection. Perfect over pappardelle or any sturdy pasta, these meatballs turn an Italian classic into a super cheesy, flavor-packed meal.
Ingredients for Twisted Italian Meatballs
Meat mixture: The meatballs start with a blend of chopped prosciutto, peppered salami, ground beef and Italian sausage. The cured meats add richness, spice and saltiness, while the beef and sausage keep the meatballs tender and juicy.
Onion and garlic: These aromatics add depth to keep the meatballs from tasting flat. Finely chop the onion so it blends seamlessly into the meat mixture.
Eggs: Beaten eggs act as a binder, helping the meatballs hold their shape.
Spices and herbs: The meatballs feature Greek seasoning for a punch of savory spice and basil for bright, herby freshness. If you don’t have fresh basil, use a smaller amount of dried.
Panko: Airy panko bread crumbs also help bind the meatballs and keep them light and tender. Regular bread crumbs can work in a pinch, but they can make the mixture more dense.
Cheese: Grated Parmesan adds salty, nutty flavor right into the meat mixture, while mozzarella pearls melt into a gooey surprise in the center of each meatball. Then the dish is topped with shredded mozzarella before serving for a melty finish.
Marinara sauce: Marinara provides a rich, tomatoey base that keeps the meatballs saucy as they slow-cook. Use your favorite jarred sauce for ease or a homemade version if you have it.
Salsa: Chunky salsa adds subtle heat, texture and extra tomato flavor to the sauce. Choose mild, medium or hot to control the spice level.
Cooked pasta: Wide ribbons of pappardelle are perfect for catching the hearty sauce and cheesy meatballs.
Directions
Step 1: Mix and shape the meatballs
In a large bowl, combine the finely diced prosciutto and salami, chopped onion, minced garlic, beaten eggs, salt, Greek seasoning, basil, panko and grated Parmesan. Crumble the ground beef and Italian sausage over the mixture, and mix lightly but thoroughly, stopping as soon as everything is combined to keep the meatballs tender.
Divide the mixture into 15 portions and gently shape each one around a mozzarella pearl, sealing the cheese inside.
Editor’s Tip: If the meat mixture feels sticky, lightly oil your hands to make shaping easier.
Step 2: Layer and slow-cook
Spread half each of the marinara and salsa in the bottom of a 6-quart slow cooker. Nestle the meatballs into the sauce in a single layer, then pour the remaining marinara and salsa over the top. Cover and cook on low for about 6 hours, or until a meat thermometer inserted into the center of a meatball reads 160°F.
Step 3: Add cheese and serve
Sprinkle the shredded mozzarella over the meatballs, then cover the slow cooker and cook for about 15 minutes longer, until the cheese is melted and gooey. Serve the meatballs and sauce over hot cooked pappardelle with extra grated Parmesan, if desired.
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