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Pepper Jack Cheese Stuffed Meatballs and Tomato Sauce


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Rate this recipe 4.4/5 (21 Votes)


  • 1 lb fresh andouille sausage, casing removed
  • 1 lb fresh Italian sausage, casing removed
  • 2 c. tore sourdough bread
  • 2 eggs, beaten
  • 4 oz. grated Parmesan cheese
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 bunch of green onions, minced
  • 1/2 c. minced parsley
  • 1 tbsp. creole seasoning
  • 1 tbsp. garlic powder
  • 1 tbsp. oregano, crushed
  • 1 tbsp. onion powder
  • 1/2 tbsp. black pepper
  • 1 8oz. block of pepper jack cheese cubed into 1/2 inch


Adapted from


Step 1

In a large bowl mix all the ingredients except the cheese. Using a 1/4 measuring cup form meatballs into balls and place on a cookie sheet. With your thumb press a hole into each meatball and place 1 cube of cheese.

Form back into a ball shape and set aside. In a large skillet add 4 tablespoons of olive oil over medium heat, add meatballs and brown on all sides about 2-3 minutes per side, remove and set aside. Repeat until all meatballs are browned.


1 small can tomato paste
1 28oz can of crushed tomatoes
1 onion, chopped
3 cloves of garlic, chopped
1 tsp. black pepper
2 tsp. creole seasoning
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. Italian seasoning
2 c. chicken broth


After browning meatballs, add chopped onion to pot and saute for about 5 minutes, add garlic and cook 2 minutes more. Add ground turkey and cook until browned about 12 minutes, add all seasonings and mix well.

Add tomato paste and cook for about 6 minutes, add tomato sauce and broth and bring to a boil. Reduce heat to medium and add browned meatballs and cook for about 30-40 minutes, covered, stirring occasionally.

Serve with pasta and extra Parmesan cheese and crusty bread.

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