Stuffed Manicotti Meatballs

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Stuffed Manicotti Meatballs

My Nana and I would stuff Manicotti's for Sunday dinner.  She would love to get them ready in the morning then we would bake them for dinner.  Her and I would mostly eat the inside stuffing. I decided to make the filling as meatballs and they were amazing.  I served over a vegetable primavera pasta.  Super yummy!  Go ahead and enjoy this Italian classic.



  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 cup almond meal or Italian seasoned breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1 cup whole milk ricotta cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 handful bunch fresh parsley, chopped
  • 6 cups Marinara sauce (recipe below)


  1. Preheat oven to 350 degrees F.

  2. In a large bowl add beef and pork.  Mix together then make a well in the center.  Add in egg and start to whisk.  Next add in garlic, almond meal or breadcrumbs, dried basil, dried parsley, dried thyme, salt, pepper, garlic powder, fresh parsley, ricotta cheese and parmesan cheese.

  3. Combine together by starting with a fork then continue with your hands until the mixture is evenly incorporated and smooth.

  4. Line a large baking sheet with parchment paper. Use an ice cream scoop (or tablespoon) to grab the mixture then roll into a ball.  (this will keep the meatballs all the same size)  Bake for 20 minutes.

  5. Meanwhile add your marinara sauce into your slow cooker on high.  When the meatballs are done add to the sauce.  After 1 hour reduce heat to low and set for 4 hours.  

    Cindy's Easy Marinara Sauce


    • 2 tablespoons olive oil
    • 3 tablespoons yellow onions, minced
    • 3 cloves garlic, minced
    • 2 cans (28 ounce each can) tomato puree or crushed tomato
    • 1 can (7 ounce) tomato paste
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley


    1. Set slow cooker to high.   Add olive oil and onion and garlic.  Let the pan start to get hot; about 5 minutes.
    2. Pour in tomato puree or crushed tomatoes.   Add in can of paste.  Use the paste can to fill with hot water and stir around with a spoon to loosen up the extra paste.  Pour into the slow cooker. 
    3. Season with salt, pepper, dried oregano, basil and parsley.  
    4. Cover and let simmer.  

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