Spaghetti and Cheese Stuffed Meatballs

Printable Recipe

Spaghetti and Cheese Stuffed Meatballs

Spaghetti sauce:

3 Tbsp olive oil, divided

1 onion, diced

1/2 stalk celery, diced

4 cloves garlic, minced

1 1/2 tsp each: oregano, thyme, Italian seasoning, basil, black pepper

2 tsp salt

1/4 tsp red pepper flakes (optional)

1 Tbsp brown sugar

6 oz can tomato paste

1 (28 oz) can crushed tomatoes

1/2 cup water

Cheese Stuffed Meatballs:

1/4 cup bread crumbs

1/2 cup parmesan cheese

1 tsp each: parsley, oregano, thyme, Italian seasoning

1/4 tsp red pepper flakes

4 Tbsp milk

1/4 cup onion, diced

1 lb ground beef

mozzarella cheese, cut into 1 inch cubes

Pulse tomatoes in a food processor until it reaches desired consistency. Heat 2 Tbsp olive oil in a large skillet. Add onion, celery, and garlic. Cook for 5 minutes or until tender. Add seasonings and brown sugar. Stir in tomato paste and tomatoes. Add water and remaining 1 Tbsp olive oil. Simmer for 3-4 hours. 

Preheat oven to 400. Line a baking sheet with foil and spray with cooking spray. Combine all ingredients for meatballs except ground beef. Crumble beef over mixture and mix well with hands. Take a small handful of meat mixture and place a piece of cheese in the middle. Press the meat around the cheese the enclose it completely. Place meatballs on prepared baking sheet. (Makes about 20 meatballs) Bake for 20 minutes. 

Stir meatballs into sauce and serve over spaghetti noodles.

Serves 6-8

Recipe adapted from The On Call Cook