Cheesy Crockpot Pizza Meatballs

If the answer to "what's for dinner?" could always involve pepperoni and cheese, I don't think anyone in my house would complain. These crockpot pizza meatballs take those familiar pizza flavors and pack them into tender beef meatballs with pepperoni throughout and a melty mozzarella surprise in the middle.

And because we're making them in the slow cooker, there's no standing over the stove browning batch after batch of meatballs. Shape them, stuff them, add the sauce, and let the Crockpot handle the rest.

This is my kind of realistic dietitian dinner: start with a main protein the whole family actually wants to eat, add pasta and something green on the side, and call dinner done. Nothing complicated required.

If easy slow cooker dinners are saving your week too, try my crockpot french onion chicken or chicken Alfredo tortellini next.

Why You'll Love This Recipe

• No browning required: The meatballs go straight into the slow cooker, so there's no extra skillet or oven step before you start.
• Pizza flavor in every bite: Pepperoni goes right into the meatballs, while mozzarella in the center gives you that cheesy pizza moment when you cut one open.
• Simple ingredients: A jar of marinara and everyday seasonings keep the grocery list manageable without skimping on flavor.
• Dinner or party food: Serve them with pasta for an easy family dinner or leave them in the Crockpot on warm with toothpicks for a tailgate or party.
• Family-friendly: Meatballs plus pizza flavors make a pretty easy sell when you're trying to get everyone excited about dinner.

If pizza-inspired dinners are always a hit at your house, try my chicken Parmesan stromboli, meat lovers gnocchi, or high protein biscuit pizza bake next.

Ingredients for Pizza Stuffed Meatballs

It's basically everything we love about pizza night packed into a meatball, with the Crockpot doing most of the work.

• Ground beef: I use lean ground beef for a good source of protein while keeping excess grease from pooling in the bottom of the slow cooker.
• Egg: A beaten egg helps bind everything together so the meatballs hold their shape while they cook.
• Italian breadcrumbs: Seasoned breadcrumbs help keep the meatballs tender while adding another layer of Italian flavor.
• Italian seasoning: One seasoning blend brings in those familiar herbs we associate with pizza without pulling five different jars from the spice cabinet.
• Turkey pepperoni: Quarter the pepperoni and mix it right into the beef so you get little bites throughout each meatball, then save some for the cheesy topping.
• Mozzarella: I like cutting a block of mozzarella into small cubes because you can easily control how much cheese goes into the center of each meatball.
• Marinara sauce: A 24-ounce jar is the shortcut that makes this weeknight-friendly, so use a marinara you already know your family likes. You can also use homemade marinara sauce if you'd like!
• Shredded mozzarella: A little extra mozzarella melted over the finished meatballs gives us one last cheesy layer because we're making pizza meatballs after all.

See the recipe card below for the full list of ingredients and measurements.

Substitutions & Variations

These pizza meatballs are super easy to customize depending on your likes!

• Swap in regular pepperoni if you prefer it over turkey pepperoni or already have a package on hand.
• For even more savory flavor, turn these into meat lovers pizza meatballs by replacing part of the ground beef with Italian sausage.
• Add finely diced bell pepper or onion to the meat mixture to give your supreme pizza meatballs some of those classic pizza toppings.
• If your family likes a little heat, make spicy pizza meatballs by adding crushed red pepper to the marinara or using a spicy marinara sauce.
• Stir grated Parmesan into the beef mixture if you want extra cheesy meatballs with another layer of cheesy flavor.
• Turn the leftovers into pizza meatball subs by piling the meatballs and marinara into toasted rolls and adding extra mozzarella on top.
• You can make ground turkey pizza meatballs instead, but choose a ground turkey with some fat to help keep the meatballs tender.

How to Make Crockpot Pizza Meatballs

No need to brown these first. Shape, stuff, sauce, and let the slow cooker take it from there.

Step 1: Add the ground beef, Italian breadcrumbs, beaten egg, Italian seasoning, garlic powder, salt, and pepper to a large mixing bowl. Mix gently by hand or with a spoon until just combined.

Step 2: Add most of the quartered turkey pepperoni, reserving some for topping, and gently mix it into the meat mixture.

Step 3: Use a 2-tablespoon cookie scoop to portion the meat mixture into 12 meatballs.

Step 4: Make a small indent in the center of each meatball, add a mozzarella cube, then shape the meat around the cheese and smooth over any openings to completely seal it inside.

Step 5: Pour a thin layer of marinara into the bottom of the slow cooker.

Step 6: Arrange the meatballs in the slow cooker, pour the remaining marinara over the top, then sprinkle with the reserved pepperoni and shredded mozzarella.

Step 7: Cover and cook on LOW for 3 to 4 hours or HIGH for 2 hours. The meatballs should reach an internal temperature of 160°F.

Step 8: Serve warm with plenty of marinara spooned over the top.

Tips for the Best Pizza Meat balls

A few tricks will help your meatballs stay tender and keep as much of that melty mozzarella inside as possible.

• Don't overmix the meat because gently combining the ingredients helps keep the finished meatballs tender instead of dense.
• Use a cookie scoop to portion the mixture evenly so your meatballs stay similar in size and cook at the same rate.
• Make sure to seal the cheese inside by shaping the meat firmly around each mozzarella cube and smoothing over any cracks before it goes into the Crockpot.
• Keep the Crockpot lid closed while the meatballs cook so you don't release heat and unnecessarily extend the cooking time.

What to Serve With Pizza Meatballs

These can go from Tuesday-night dinner to Saturday tailgate without changing the recipe, which might be my favorite thing about them!

• Make it a pasta night by serving the pizza meatballs over spaghetti or your favorite pasta with plenty of marinara spooned on top.
• Add an easy veggie like my spicy roasted green beans, roasted broccoli, or a simple side salad to round out dinner.
• Don't forget the garlic bread because you're going to want something to scoop up all that extra marinara.
• Turn them into meatball subs by piling the meatballs and sauce into toasted rolls and finishing them with extra mozzarella.
• Serve them tailgate-style by leaving the meatballs in the slow cooker on WARM and setting out toothpicks so everyone can grab their own.

If you're building a full game-day spread, add my buffalo chicken sandwich ring, mini pretzel dogs, or Monte Cristo pinwheels for a few more easy, shareable appetizers.

Storage

These meatballs make great leftovers. You can even do some of the prep ahead of time to make slow cooker day that much easier.

• Store: Keep leftover pizza meatballs and marinara together in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: Let the cooked meatballs cool completely, then freeze them with the marinara in a freezer-safe container for up to 3 months.
• Reheat: Warm individual portions in the microwave or reheat the meatballs and sauce together in a covered saucepan over low heat until heated through.
• Make ahead: Shape and stuff the uncooked meatballs up to 1 day ahead, then cover and refrigerate them separately from the marinara until you're ready to add everything to the slow cooker.