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I still remember the first time I tossed frozen meatballs and a box of stuffing into the slow cooker — the kitchen smelled like Thanksgiving by dinnertime and the kids went back for seconds. This Slow Cooker Stuffing-Crusted Meatballs recipe turns pantry staples into a cozy, crowd-pleasing one-pot meal: frozen fully cooked meatballs topped with seasoned dry stuffing and soaked with broth so the stuffing bakes into a golden crust while the meatballs stay tender and saucy. It’s perfect for busy weeknights, potlucks, or any time you want comfort food with minimal hands-on time. If you like easy slow-cooker meatball dinners, also try our quick, easy slow cooker Salisbury steak meatballs for another no-fuss option.

Why you’ll love this dish

This recipe is the kind of weeknight hero that looks and tastes like work but barely needs effort. Using frozen, fully cooked meatballs cuts prep time and trims cost; the dry stuffing mix acts as a flavorful crust that soaks up beef or chicken broth and transforms into a slightly crisp, savory topping. It’s kid-approved, easy to scale for a crowd, and a clever use of pantry staples when you don’t want to fuss with fresh bread crumb mixtures.

“I made this for a busy Sunday — dinner was ready with almost no hands-on time and everyone asked for the recipe. Simple, comforting, and perfect for leftovers.” — a happy home cook

This dish also shines for holiday leftovers — think turkey or roast-beef meatballs — and it’s flexible enough to lean Italian, classic American, or autumnal depending on your stuffing flavor and spices.

How this recipe comes together

The technique is intentionally simple so the slow cooker does the heavy lifting. First you layer frozen meatballs in the pot. Next, you sprinkle the dry stuffing mix and seasonings evenly over the meatballs without stirring — that preserves the crust. Then you pour a measured broth (and melted butter, if using) slowly over the stuffing so it soaks in from the top. Low and slow melds flavors and yields a crunchy-ish stuffing top and hot, juicy meatballs underneath. If you like slow-cooker French-onion–style meatballs, compare techniques with this slow cooker French onion meatballs for similar hands-off results.

What you’ll need

1 (24–32 oz) bag frozen fully cooked meatballs (beef, turkey, or Italian-style) — use turkey for lighter flavor or beef/Italian for richer taste.
1 (6 oz) box dry stuffing mix (any flavor) — herb, chicken, or savory variations change the profile. For gluten-free, use a GF stuffing mix.
2 cups low-sodium chicken broth or beef broth — low-sodium lets you control seasoning.
2 tablespoons melted butter (optional) — adds richness and helps the stuffing brown.
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme (optional)
1/2 teaspoon dried parsley (optional)
Salt and black pepper to taste
Nonstick cooking spray or a little oil to grease the slow cooker

Tip: If you only have stove-top stuffing, it works the same. For a fresher herb kick, add 1–2 tablespoons of chopped fresh parsley just before serving. For more ideas using stuffing mix and meatballs, check this simple stuffing-mix meatball approach.

Step-by-step instructions

Slow Cooker Stuffing-Crusted Meatballs served on a plate with herbs

Lightly grease the inside of your slow cooker with nonstick spray or a little oil.
Pour the frozen meatballs into the slow cooker and spread them in an even layer.
In a medium bowl, stir together the dry stuffing mix, garlic powder, onion powder, thyme, and parsley.
Sprinkle the seasoned dry stuffing mix evenly over the meatballs — do not stir. This creates the crust.
In a separate bowl or measuring cup, whisk the broth with melted butter (if using) and a pinch of salt and pepper.
Slowly pour the broth mixture over the stuffing, pouring mostly in the center so the stuffing soaks gradually.
Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. The stuffing will absorb liquid and set into a crust while the meatballs heat through.
Taste and adjust seasoning with salt and pepper. Serve meatballs topped with the stuffing crust.

Short, repeated tasks: don’t lift the lid too early; the slow cooker holds heat and moisture and interruptions lengthen cooking time.

Best ways to enjoy it

Serve over mashed potatoes, creamy polenta, or buttered egg noodles so the stuffing crust and juices mingle with the starch.
Turn the meatballs and stuffing into sliders on soft rolls for game-day snacks.
Offer a bright side like roasted Brussels sprouts or a crisp green salad to cut the richness.
For a brunch twist, place meatballs and stuffing on a baking sheet and broil briefly to crisp the crust before serving.

Pair with a medium-bodied red wine (if using beef/Italian meatballs) or a fuller white (with turkey) for relaxed dinner company.

Storage and reheating tips

Cool leftovers to room temperature no longer than 2 hours, then transfer to an airtight container.
Refrigerate for 3–4 days. Reheat gently in a 325°F oven covered with foil until heated through, or microwave in short bursts, stirring once or twice.
To freeze: place cooled portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating note: the stuffing will soften after refrigeration; to refresh texture, reheat in the oven uncovered at 375°F for 10–15 minutes or broil briefly to crisp the top. For large batches, a 30–45 minute oven reheat at 350°F (covered for moisture, uncovered at the end to crisp) works well.

Food safety reminder: because this uses fully cooked frozen meatballs, you’re reheating rather than cooking raw meat — heat until steaming hot throughout.

Pro chef tips

Measure the broth carefully — too much and the stuffing will be soggy; too little and it’ll stay dry. Two cups is balanced for a 24–32 oz bag.
Do not stir the stuffing into the meatballs. The whole-crust effect comes from layering and gentle soaking.
Melted butter is optional but promotes browning and richer flavor; olive oil is a fine substitute for a lighter note.
Use a shallow slow cooker if possible; a wider surface area gives a larger crust. In a tall cooker, cook a little longer so the stuffing sets.
If you prefer a crisp top, remove the stuffing and place under a broiler for 2–3 minutes at the end — watch closely to avoid burning.

Creative twists

BBQ-Glazed: swap broth for a 50/50 mix of beef broth and your favorite BBQ sauce and use cornbread stuffing for a Southern spin.
Italian: use Italian-seasoned stuffing, beef broth, and top with grated Parmesan and chopped basil.
Thanksgiving-style: use turkey meatballs and sage-and-onion stuffing with a touch of cranberry compote on the side.
Vegetarian: substitute plant-based frozen meatballs and vegetable broth, and choose a gluten-free stuffing for allergen-friendly versions.
Add-ins: stir drained canned corn or sautéed mushrooms under the stuffing before serving for extra texture.

Common questions

Q: Can I use fresh (uncooked) meatballs instead of fully cooked frozen ones?
A: Yes, but adjust cooking time. Fresh raw meatballs require longer and should reach a safe internal temperature (160°F for beef/pork, 165°F for poultry). Consider browning raw meatballs first for texture and to reduce the chance of the stuffing becoming overly moist.

Q: Can I double the recipe for a crowd?
A: You can, but use two slow cookers or a very large insert and increase cook time slightly. Make sure the stuffing layer isn’t so deep that it never sets; aim for even distribution.

Q: Will the stuffing be soggy? How do I keep it crisp?
A: To avoid sogginess, pour the broth slowly and don’t over-pour. Using melted butter and finishing under the broiler for a minute or two creates a crisper crust. A wider slow cooker also helps the top dry and brown more.

Q: Can I prep this ahead of time?
A: Yes. Assemble everything in the slow cooker insert, cover, and refrigerate for up to 24 hours. Add an extra 30–60 minutes of cooking time if starting from cold.

Q: Is it safe to cook from frozen meatballs?
A: Yes — fully cooked frozen meatballs are meant to be reheated. Ensure the dish reaches a hot temperature throughout; the slow cooker’s low setting for the recommended time will heat them safely.

Conclusion

This Slow Cooker Stuffing-Crusted Meatballs recipe is a low-effort, high-comfort meal that turns pantry staples into something special — perfect for busy nights and holiday-style leftovers alike. For more creative uses of a stuffing crust, see this playful turkey-potpie idea at Stuffing Crust Turkey Potpie. If you want a slow-cooker stuffing side that’s built around the same principle, check Rachel Hollis’s slow-cooker stuffing notes at Slow Cooker Thanksgiving Stuffing. And for another simple stuffing-mix meatball recipe that highlights how versatile these mixes can be, here’s a straightforward example at Stuffing Mix Chicken Meatball Recipe.

Enjoy the cozy flavors, and don’t be afraid to experiment with stuffing flavors and broths to make this your go-to slow-cooker comfort dish.