Cheese Stuffed Meatballs and Spaghetti

Spaghetti is one of my favorite dishes. I love to make it and then eat leftovers for 3 days. I'm pretty sure if I had to choose my last meal, it'd be spaghetti. I've been trying to coax my husband into eating it a little more, but sometimes I need something super manly to convince him. Meatballs are manly, right? Say they are stuffed, and you'll have your man weak in the knees. He actually chose this for our meal plan because he saw cheese stuffed meatballs. I could be mistaken, but he could have completely overlooked the spaghetti part. :P

(Printable Version)
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

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