Recipe #56 Cheese Stuffed Meatballs

Meatballs are so easy to make and there are so many different ways to make them! I found this recipe through Betty Crocker a simple way to make cheese stuffed meatballs! They are so good and the recipe makes so many that you have leftovers and they taste even better the next day!

INGREDIENTS:

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 Parmesan cheese

DIRECTION:

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.

BON APPETIT!