Cheese Stuffed Meatball in Marinara


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8 lbs. Ground Beef, lean (90/10)
2 cups Quick-cooking Oats
1 1/4 tbsp. Dried Basil
1 1/4 tsp. Black Pepper (ground)
8 Garlic Cloves (minced)
8 Eggs
4-8 oz. packages Fresh Mozzarella Balls
3/4 cup Extra Virgin Olive Oil
1/2 cup Extra Virgin Olive Oil
4 Large Onions (chopped)
24 Garlic Cloves (minced)
1-#10 can Red Gold Crushed Tomatoes
1-#10 can Red Gold Tomato Sauce
24 oz. Red Gold Tomato Paste
4 tbsp. Dried Basil
1 1/2 tbsp. Dried Oregano
1 1/2 tbsp. Ground Fennel
1/2 Cup Granulated Sugar
2 cups Water
salt and black pepper to taste


  1. Preheat oven to 325°F
  2. To make meatballs: In a large bowl mix ground beef, 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.
  3. Shape into 2 inch balls. Press 1 mozzarella ball into center of each meatball and seal inside.
  4. In a large rondeau, heat oil over medium-high heat. Add meatballs; cook just until browned on all sides. Set browned meatballs aside and prepare the sauce.
  5. In the same rondeau, heat oil and add onion and garlic. Cook until tender. Add remain sauce ingredients and bring to a simmer.
  6. In a large hotel pan, place a small amount of sauce on the bottom. Add your meatballs and cover meatballs with your sauce.
  7. Cover hotel pan with plastic wrap and aluminum foil.
  8. Bake for 3-4 hours until meatballs are done and cheese is completely melted