Bacon Cheeseburger Slow Cooker Meatball Recipe
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A Slow Cooker Bacon Cheeseburger Meatball Recipe? No way! Yes way! This meatball recipe is easy and delicious. Even better, the sauce the meatballs simmer in gets super rich and meaty too. Thank you bacon!
And of course, we have them here in the United States where they’re often Italian in spirit. But I’ve decided to create a really American meatball recipe by making Bacon Cheeseburger Meatballs.
I’d planned to serve these meatballs on a bun, assuming that my husband would like them best that way (he’s a big bread fan and an even bigger bacon cheeseburger fan). But no. He told me that meatballs arealways best on pasta. I think he’s probably right. He usually is.
And so, there they are. Bacon Cheeseburger Slow Cooker Meatballs on the bed of ditalini noodles.
The Slow Cooker Book, a Good Cause and Amazing Giveaways
Before I move onto the recipe, I want to remind you about all the slow cooker amazingness I have going on. I’ve teamed up with over 30 other bloggers to put out a cookbook full of healthy slow cooker dinner recipes. The best part is that it’s for a great cause. All proceeds from the sale of the book on Amazon go to the Second Harvest Food Bank of Central Florida. I’m also making the ebook version available to you from my weekly newsletter. If you subscribe to the newsletter here, you’ll get the ebook as a free thank you gift.
There’s more! Several brands have teamed up to help us make the book launch a success and to help raise awareness for the issue of hunger in the U.S. There are over 30 programmable slow cookers up for grabs as well as over 60 copies of our book and a year of free carrots, a year of free greens and a glorious potato prize pack. Get all the details and enter here.
Oh, and if you love slow cooker recipes, be sure to also check out my recipe for Slow Cooker Chicken Parmesan. It’s so good!
And now, here’s the bacon cheeseburger meatball recipe:
Slow Cooker Bacon Cheeseburger Meatball Recipe
This meatball recipe is easy and delicious. Even better, the sauce the meatballs simmer in gets super rich and meaty too. Thank you bacon! You can brown the meatballs first in a skillet before putting them into the slow cooker. But I find that if you make sure there is sufficient sauce surrounding each meatball (so that they're not touching) they simmer and cook fine without the browning step. What that extra step does is add some firmness to the outside. Without the browning, they're softer all the way through.
- 2 lbs. lean ground beef
- 5 strips cooked bacon, finely chopped
- ¾ cup dry breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly whisked
- 2 Tbsp. ketchup
- 2 Tbsp. yellow mustard
- 1 tsp. salt
- 1 (32 oz.) can tomato sauce, divided
- 1 (28 oz.) can petite diced tomatoes, drained, divided
- 3 oz. cheddar cheese, cut into 16 cubes
- Put the ground beef, bacon, bread crumbs, onion, garlic, egg, ketchup, mustard and salt in a large bowl. Gently mix it with your hands just until combined (over-mixing will make the meatballs tough). At this point I like to put a teaspoon or so of the mixture on a plate and microwave it just until cooked through, 15-30 seconds. Let it cool and then taste it. Add more seasoning to your beef mixture, if desired.
- Cover the bottom of the slow cooker with about ½ inch of tomato sauce. Stir in about ¼ cup of the diced tomatoes.
- Make the meatballs by dividing the meat mixture into 4 equal portions. Divide each portion into 4. You now have 16 meatball-sized clumps of meat. Loosely roll each one into a ball.
- To stuff the meatballs, use your finger to create a tunnel that goes ¾ of the way into a meatball. Insert a cube of cheese. Wrap the meat around it and roll the ball firmly. Put it into the slow cooker. Repeat with remaining meatballs until you have a single layer of meatballs that do not touch each other. Add enough sauce to cover the layer of meatballs. Add ½ cup of diced tomatoes. Finish with another layer of meatballs and then with the remaining sauce and diced tomatoes.
- Cook until meatballs are cooked through, about 4 hours on high or 6 hours on low. Skim off fat. Carefully transfer meatballs to a plate. Stir sauce and then serve.
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