Spaghetti with Mozzarella-Stuffed Meatballs
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
5 -6 servings
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Calories
866 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti with Mozzarella-Stuffed Meatballs
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Mozzarella stuffed meatballs are the upgrade you didn’t know your spaghetti needed. With gooey melted cheese in the center of each flavorful meatball, every bite is savory, delicious, and the best part is that they are ready in just around 30 minutes! These are great for meatball sandwiches, served as an appetizer, or with your favorite pasta!
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Ingredients
Meatballs
- 1/4 cup bread crumbs plain
- 1/2 cup milk
- 1 pound ground beef
- 2 Tablespoons parsley flat-leaf, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup Parmigiano-Reggiano cheese plus additional for serving, freshly grated
- 1 egg large
- 4 ounces mozzarella cheese cut into 1/2-inch cubes
Pasta
- 1 pound spaghetti
Sauce
- 1 onion chopped, medium
- 1 Tablespoon olive oil
- 4 cloves garlic chopped
- 2 crushed tomatoes 28-ounce cans
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Soak the bread crumbs in the milk in a large bowl for 5 minutes. Add the ground beef, parsley, onion powder, garlic powder, basil, oregano, salt, pepper, Parmigiano-Reggiano cheese, and egg. Mix to combine.
- Divide into 2 tablespoon size meatballs. Add a cube of mozzarella in the center of each meatball and shape into a ball. Repeat with remaining mozzarella cheese and meat.
- Heat olive oil in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add garlic and cook another 30 seconds. Add tomatoes, basil, oregano, salt and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
- Add the meatballs to the sauce. Simmer and cook, turning the meatballs partway if they aren't completely covered in sauce, until the meatballs are cooked through.
- Meanwhile, cook the spaghetti noodles in a large pot of salted, boiling water according to package directions until al dente (typically around 8-10 minutes).
- Drain and toss the spaghetti with the meatballs and sauce, then sprinkle with additional Parmigiano-Reggiano cheese and chopped parsley to serve.
Notes
- Sometimes if I'm wanting to simplify, I will just use two 28-ounce jars of our favorite Rao's Homemade Marinara sauce instead of making my own.
- Oven-baked approach: If you prefer, you can bake the meatballs in the oven at 400°F for 15-20 minutes.
Nutrition Information
Show Details
Calories
866kcal
(43%)
Carbohydrates
101g
(34%)
Protein
44g
(88%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
124mg
(41%)
Sodium
1202mg
(50%)
Potassium
1527mg
(32%)
Fiber
10g
(40%)
Sugar
19g
(38%)
Vitamin A
1145IU
(23%)
Vitamin C
34mg
(38%)
Calcium
443mg
(44%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Calories | 866kcal | 43% |
| Carbohydrates | 101g | 34% |
| Protein | 44g | 88% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 1202mg | 50% |
| Potassium | 1527mg | 32% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 34mg | 38% |
| Calcium | 443mg | 44% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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