Mozzarella Stuffed Meatballs with Mushroom Marinara Sauce
$7.49 / serving
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Cut mushrooms into ¼" slices.
Make the Meatballs
Combine ground beef, panko, ricotta cheese, ½ tsp. salt, and a pinch of pepper in a mixing bowl. Separate beef mixture into 12 equally-sized clumps.
Press a mozzarella ball in the center of each clump. Enclose mozzarella in beef mixture, then form into a meatball.
Cook the Meatballs
In a clean slow cooker, combine onion, mushrooms, ½ tsp. salt, and a pinch of pepper. Top with meatballs, marinara sauce, and 1 Tbsp. olive oil.
Turn slow cooker on to high heat. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 4 hours.
Cook the Pasta
After 3½ hours, bring 8 cups water and 2 tsp. salt to a boil in a large pot over high heat.
Add spaghetti to boiling water and cook until al dente, 8-10 minutes.
Drain in a colander and set aside.
After 4 hours, remove cooked meatballs from slow cooker and stir in spaghetti until coated.
Plate dish as pictured on front of card, garnishing with Parmesan. Bon appétit!
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