Cheese Stuffed Meatballs in Marinara
Cheese stuffed meatballs simmer in a delicious marinara in your slow cooker while you are away. Classic spaghetti and meatballs made even better with melted cheese.
Sauce2 tablespoons extra virgin olive oil1 large onion, chopped6 garlic cloves, minced1 (28 ounce) can Redpack® Crushed Tomatoes in Puree 28 oz1 (29 ounce) can Redpack® Tomato Sauce 29 oz1 (6 ounce) can Redpack® Tomato Paste 6 oz1 tablespoon dried basil1 teaspoon dried oreganoSalt and black pepper to taste1 teaspoon fennel2 tablespoons sugar1/2 cup water
Meatball Ingredients2 pounds ground turkey, or lean ground beef1/2 cup quick-cooking oats1 teaspoon dried basil1/4 teaspoon black pepper2 garlic cloves, minced2 eggs1 (8 ounce) package fresh mozzarella balls3 tablespoons extra virgin olive oil
- To make meatballs, in a large bowl mix turkey, oatmeal, basil, black pepper, garlic cloves and eggs. Gently mix until ingredients are just incorporated into the meat, this is easiest if done with your hands.
- Shape into 2 inch balls, should get 14-16 meatballs. Press 1 mozzarella ball into center of each meatball and seal inside.
- In a large skillet, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides. Set browned meatballs aside and prepare the sauce.
- In the same skillet heat add onion and garlic. Cook until tender. Spray 5 quart or larger slow cooker. Add onion and garlic mixture to slow cooker along with remaining sauce ingredients and the meatballs. Stir to combine. Cook on low for 6 to 7 hours. Serve over pasta of your choice.