4 sticks mozzarella string cheese cut into 13 cubes
1/2 cup Progresso Italian style breadcrumbs
1 jar (48oz) tomato pasta sauce
1 1/2 lbs ground beef
2 Tbs finely chopped onion
1/2 tsp salt
1/2 tsp dried oregano
1 egg
12 oz uncooked spaghetti
2/3 cup shredded fresh Parmesan cheese
Instructions
Place cheese cubes in small resealable freezer
plastic bag and freeze at least 1 hour. Preheat
oven to 375. Line 15x10x1 inch pan with foil;
coat foil with cooking spray. In a large bowl
mix breadcrumbs and 3 Tbsp pasta sauce. Stir in
beef, onion, salt, oregano and egg. Shape
mixture into 18 2inch balls. Press 1 cheese
cube into center of each ball, sealing it
inside. Gently place in pan. Bake 10 minutes.
Meanwhile pour remaining pasta sauce into a
dutch oven. Cover, heat to simmering over
medium high heat, stirring often. 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 centers.
Meanwhile, cook and drain spaghetti as directed on
package; keep warm. Serve meatballs and sauce over
spaghetti. Serve with Parmesan cheese.
Originally Submitted
9/18/2016
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