Cheese Stuffed Meatballs and Spaghetti
What you need:
- 4 to 5 sticks mozzarella string cheese, cut into 5 pieces each, put in freezer for at least 1 hour before prep time
- 1/2 cup Italian bread crumbs
- 1 jar (48 oz.) tomato pasta sauce (I may use two next time)
- 1 1/2 lb. lean ground beef
- 2 tbsp. finely chopped onion
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 1 egg
- Spaghetti
Directions:
- Preheat oven to 375 and line a 9x13x2 pan with aluminum foil and spray with nonstick cooking spray.
- Mix together bread crumbs and 3 tbsp. pasta sauce.
- Add ground beef, onion, salt, oregano and egg. Mix together.
- Shape into 2-inch meatballs and then press cheese into center of each meatball and place in pan.
- Bake for 10 minutes (or until cooked nearly all the way through).
- Meanwhile, cook your spaghetti according to package directions, then drain, and place pasta sauce in a large saucepan, heating over a low heat.
- Stir meatballs gently into sauce and simmer for 10 minutes, covered.
- Serve meatballs and sauce over spaghetti.
Recipe from Betty Crocker