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Cheese Stuffed Meatballs in Marinara

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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.




2 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 Ingredients

2 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.
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