Slower Cooker Cheese Stuffed Meatballs

Slower Cooker Cheese Stuffed Meatballs

Tuesday night has become crockpot night in our house. Brandon is on duty and I (Angela) have meetings. So rather than having a super late supper that I have to rush to put together after my meetings, I turn to the crockpot. 

I do believe we have found a favorite. At least if you ask Brandon. In fact I believe he even referred to this meal as a spiritual experience. It’s some seriously good stuff y’all! And keto friendly, if that’s your thing.

So without further adieu (because I had lengthy recipe blogs. If I came for the recipe, please just give me the recipe), I give you Slow Cooker Cheese Stuffed Meatballs. 

Recipe Name


  • Slow Cooker


  • 1 lb ground hamburger meat
  • lb ground sausage
  • 1/2 cup bread crumbs
  • large eggs
  • tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 oz cheese of cubed Gouda cheese (or cheese of choice) Know that if you choose Mozzarella, most of it will ooze out rather than stay inside the meatballs
  • 1 Tbsp olive oil
  • 1 jar favorite marinara sauce We like Prego


  • 1. In large bowl, combine hamburger, sausage, bread crumbs, eggs, salt, garlic powder, onion powder, oregano, and basil.

    2. Mix well, but don't over mix.

    3. Form into 16 meatballs. Press one cube of cheese into each meatball and seal well.

    4. Heat oil in skillet, over medium. Brown meatballs (they will not be fully cooked). This usually takes me a couple batches to get them all.

    5. Pour half the jar of marinara into the bottom of the slow cooker. Add meatballs and top with remaining marinara.

    6. Cook for 3 1/2-4 hours on low.

    7. Enjoy with your favorite veggies!

    Note: You can make extras and freeze them. This makes for a super easy meal on a busy night, or even a snack or lunch.

Egg Muffins: Breakfast has never been easier

Egg Muffins: Breakfast has never been easier

I’ve never been great at weekly meal prep. I try to make out our dinner menus for the week but that’s about it. Actually prepping as in cutting veggies, cooking for lunches for the week, things like that…yeah, not really my thing. 

But breakfast works better for me if I have some done up ahead of time. Like overnight oats or these egg muffins. 

I’ll be adding more variety over time. So be sure to come back often and check. Or better yet…subscribe to our email list and we’ll be sure you have it in your inbox when it happens!
Ready to up your game in healthy eating? Check out my Healthy Eating Program and see if it’s right for you.

Egg Muffins (Base Recipe)


  • 10 eggs
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Wisk together and proceed to your preferred additions below.

    Once all ingredients (from chosen recipe below) are combined, divide into 12 muffin cups (sprayed or lined with silicone liners).

    Bake at 400 for 15 minutes.

Ham & Cheese Egg Muffins


  • 1 base recipe
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dijon mustard
  • 2/4 cup grated cheese
  • 3/4 cup cooked ham


  • Wisk garlic powder, onion powder, and mustard into egg base. Stir in cheese and ham.

Buffalo Chicken Egg Muffins


  • 1/2 tsp garlic powder
  • 1/3 cup buffalo sauce
  • 1/3 cup chopped green onions
  • 1 cup chopped cooked chicken or turkey


  • Wisk garlic powder and buffalo sauce into egg base. Stir in green onions and chicken/turkey.