Beef Meatball Foil Bombs In Slow Cooker. These Meatball are a fun, easy, and cheesy meal made with just four ingredients. Each foil bundle holds meatballs, sauce, and melted cheese, creating a flavorful, hands-on dish perfect for family dinners or casual gatherings.
Ingredients
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1½ pound frozen fully cooked beef meatballs (approx. 40 small meatballs)
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2 cups thick pasta or marinara sauce (purchased or homemade)
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1½ cups grated mozzarella cheese
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¼ cup fresh parsley, chopped (plus extra for sprinkling on foil)
Beef Meatball Foil Bombs: Instructions
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Prepare slow cooker and foil: Plug out the slow cooker (do not turn on). Cut 8 pieces of heavy-duty aluminum foil, each 12–14 inches long. Use two layers per bundle if needed to maintain shape.
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Combine parsley and sauce: In a medium bowl, mix most of the chopped parsley with the pasta or marinara sauce. Reserve a small pinch for sprinkling on the foil bundles later.
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Prepare the foil bombs: Place 4–5 frozen meatballs in the center of each foil sheet. Spoon 2–3 tablespoons of parsley sauce over each stack. Sprinkle about 2 tablespoons of shredded mozzarella cheese on top.
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Close foil bundles tightly: Fold the long sides of each foil sheet over the meatballs and roll the ends to create a tightly sealed, spherical packet. Wrap in a second layer if necessary.
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Arrange in slow cooker: Place a sheet of foil bundles at the bottom seam-side up. Pile remaining bundles on top without squeezing too tightly to allow heat circulation. Cover the slow cooker.
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Cook: Bake on LOW or HIGH until meatballs are hot, cheese is melted and sticky, and sauce is boiling inside the packets. Optionally, move top and bottom bundles halfway through for even heating.
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Serve: Remove hot foil bundles with tongs and place on a tray or plates. Sprinkle remaining parsley on top. Open foil at the table carefully, and enjoy the cheesy, saucy meatballs straight from the packet.
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