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Cheese-Stuffed Meatballs and Spaghetti

(12)
  6 reviews
  • 35 min prep time
  • 2 hr 5 min total time
  • 10 ingredients
  • 6 servings
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Give your old favorite a new cheesy twist with mozzarella-stuffed meatballs! Your kids will love it.

4
sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes
1/2
cup Progresso™ Italian style bread crumbs
1
jar (48 oz) tomato pasta sauce (any variety)
1 1/2
lb lean (at least 80%) ground beef
2
tablespoons finely chopped onion
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1
egg
12
oz uncooked spaghetti
2/3
cup shredded fresh Parmesan cheese

Steps

  • 1 Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
  • 2 Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
  • 3 Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
  • 4 Meanwhile, cook and drain spaghetti as directed on package; keep warm.
  • 5 Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.

Expert Tips

Next time, try making these meatballs smaller and serve them as appetizers; use the sauce for dipping.

For food safety, ground beef needs to reach an internal temperature of 160°F.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
850
% Daily Value
Total Fat
30g
47%
Saturated Fat
11g
56%
Trans Fat
1g
1%
Cholesterol
125mg
42%
Sodium
2050mg
86%
Total Carbohydrate
99g
33%
Dietary Fiber
6g
26%
Protein
44g
44%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
40%
40%
Exchanges:
4 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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