For me, food has to meet a few different criterion to make my plate. It either must be really nutritious, or taste really good. Luckily for me, Cheesy Stuffed Meatballs is both. Because I tend to steer away from white flour, you won’t find me eating pasta with this meal. If you want to, go for it. If you want to make this a meatball sub, you do you, brother. I won’t judge. I eat these with a just a fork, because that’s how I roll. Whatever you do, make these soon. They take a bit of work, but are so worth it.
Cheesy, gooey centers bring these flavor-packed meatballs to a whole other level of deliciousness. These are great served as a side to pasta, on italian bread for subs, or as-is as part of a tasty Italian meal.
2lb ground beef
1 Small onion (finely chopped)
3 cloves garlic (finely chopped)
2 eggs (beaten)
1/2 cup milk
1/2 cup breadcrumbs
2 teaspoons salt
1 teaspoon pepper
1 tablespoon italian seasoning (basil, oregano, and parsley)
2 jars pasta sauce (I prefer Paul Newman's )
8oz mozzarella cheese (cut into 1/2 inch cubes)
Preheat oven to 400 degrees.
Mix all the ingredients except the pasta sauce and cheese together.
Add 1/2 cup of the pasta sauce to the beef mixture.
Shape into approximately 16 meatballs, placing a cube of cheese in the middle.
Place meatballs onto a greased cookie sheet.
Bake in the oven for 35 minutes, flipping halfway through.
Heat the remaining pasta sauce on the stove. When meatballs are done, place into the sauce.
Cook over low heat for twenty minutes, stirring constantly to prevent burning.
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