Slow Cooker Ricotta Meatball Bake Recipe

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This Slow Cooker Ricotta Meatball Bake is a delicious and easy dish that combines tender meatballs with creamy ricotta cheese and marinara sauce. Perfect for busy weeknights, this recipe allows you to prepare a hearty meal with minimal effort.

Ideal for fans of Crockpot Recipes, this dish is packed with flavor and can be served over pasta, rice, or enjoyed on its own. It’s a comforting meal that the whole family will love.

Easy Slow Cooker Ricotta Meatball Bake

This recipe features juicy meatballs made with ground beef and ricotta cheese, slow-cooked in marinara sauce until tender. The dish takes about 6 hours to cook on low and serves 6 people.

Ingredients

1 pound ground beef
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 large egg
2 cloves garlic minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil for garnish (optional)

Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, ricotta cheese, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Form the Meatballs: Shape the mixture into meatballs, about 1 inch in diameter.
Layer in Slow Cooker: Pour half of the marinara sauce into the bottom of the slow cooker. Place the meatballs on top, then pour the remaining marinara sauce over them.

Cook: Cover and cook on low for 6 hours or until the meatballs are cooked through.
Add Cheese: About 15 minutes before serving, sprinkle the shredded mozzarella cheese on top of the meatballs and cover to allow the cheese to melt.
Serve: Garnish with fresh basil if desired and serve hot over pasta, rice, or on its own.