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Hidden Valley Stuffed Meatballs #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Meatballs stuffed with ranchified gooey cheese.”
1hr 5mins
32 ounces

Ingredients Nutrition


  1. The marinara sauce may be purchased, but home made is better.
  2. Preheat oven to 375°.
  3. Put the sauce in a large saucier and turn the heat on low.
  4. Chop the shallots, you want about 3/4 cup.
  5. Grate the parmesean cheese.
  6. Next make the meatballs by putting in a large bowl the chuck, pork, bread crumbs, shallots, egg, parmesean cheese, salt, parsley, pepper, oregano, sweet basil, red pepper and garlic powder in a big bowl.
  7. Mix well.
  8. Now make the filling.
  9. Make sure the cream cheese is softened to room temperature.
  10. Cook the bacon until crispy, drain on paper towels and crumble.
  11. Next shred the mozarella,.
  12. In a medium bowl put the mozarella, softened cream cheese, crumbled bacon, and hidden Valley Original Ranch Seasoning Mix.
  13. Whip together with an electric mixer.
  14. Il want to have about 1/4 cup of meat mixture per meatball, but what ever size you like is just fine.
  15. Scoop out 1/4 cup meatball mixture, flattento a disc in the palm of your hand.
  16. Spoon in the middle of the disc about 2 teaspoons of cheese mixture.
  17. Form the meat disc around the cheese filling and repeat until all ingredients are used up.
  18. Place the meatballs on a cookie sheet and bake for about 20 minutes or until browned, add to sauce and simmer for 15 minutes or so.

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