Twisted Italian Meatballs

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.

Recipe Variations

• Mix and match meats: Try making the meatballs with all ground beef, turkey or chicken instead of the four-meat combo for a lighter or simpler version. Or, make up your own combination!
• Change the cheese: Tuck other types of cheese, like cubes of provolone, fontina or pepper jack, into the centers of the meatballs for a melty twist.
• Make it spicy: Add a pinch of crushed red pepper to the meatball mixture or sauce, or blend in hot Italian sausage for an extra kick.
• Experiment with other sauces: Try another red pasta sauce like a smoky tomato sauce, spicy arrabbiata or a roasted red pepper sauce instead of marinara and salsa for a different flavor profile.

How to Store Twisted Italian Meatballs

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to four days. Keep cooked pasta in a separate container to prevent it from becoming mushy.

Can you freeze twisted Italian meatballs?

Yes! You can freeze the meatballs and sauce in a freezer-safe container for up to three months. Just be sure to let the recipe cool slightly before storing. Thaw overnight in the fridge before reheating.

How do you reheat twisted Italian meatballs?

To reheat, warm the meatballs and sauce gently on the stovetop or in the microwave, then toss with freshly cooked (or reheated) pasta before serving.

Twisted Italian Meatball Tips

Can I make the meatballs ahead of time?

Yes! You can mix and shape the meatballs a day in advance and keep them covered in the refrigerator until it’s time to start the slow cooker. When ready, layer them in the slow cooker with the marinara and salsa, and slow-cook according to the recipe directions.

What other types of pasta work with twisted Italian meatballs?

While pappardelle is perfect for holding the hearty sauce and meatballs, you can also serve twisted Italian meatballs over spaghetti, rigatoni, fettuccine or penne. Any sturdy pasta shape that can cradle the sauce and hearty meatballs will work.

What can you serve with twisted Italian meatballs?

Round out this meatball dinner with a simple green salad, Caesar salad or roasted vegetables. A side of garlic bread or crusty bread is also perfect for soaking up all that cheesy, saucy goodness.