Spaghetti and Stuffed Meatballs
Active time: 20 min.
Total time: 4 hrs.
Serves: 6
Everyone will be delighted when they bite into these orbs to find a cheesy surprise inside
3 oz. mozzarella
11⁄ lbs. ground beef and/or pork
2
1⁄ cup Italian-style dry
2
breadcrumbs
1⁄ cup chopped fresh basil +
4
additional leaves for garnish 2 eggs
2 cloves garlic, minced 11⁄ cups tomato-and-basil
2
pasta sauce
1 cup cherry tomatoes 12 oz. spaghetti
Finely shredded Parmesan
(optional)
1 Cut cheese into 18 cubes. In large bowl, combine beef, pork, breadcrumbs, chopped basil, eggs, garlic, 1⁄ tsp. salt and 1⁄ tsp. pepper; using
4 4 hands, gently mix until just blended. Divide mixture into 18 portions; place 1 cube of cheese in center of each. Shape meat mixture into balls around mozzarella.
2 Place 1⁄ cup sauce in bottom of
2
4-qt. slow cooker. Place meatballs on top; pour remaining sauce over. Cover; cook on low 21 ⁄ hrs. Add
2 cherry tomatoes; cook until tomatoes are softened, 1 hr.
3 Meanwhile, in large pot of salted boiling water, cook pasta according to package directions for al dente; drain well. Spoon 1⁄ cup sauce in
2 bottom of serving bowl. Add pasta; pour remaining sauce and meatballs over. Toss until combined. If desired, sprinkle with Parmesan. Garnish with additional basil leaves.
Per serving: Cal. 558 Pro. 39g Carb. 55g Fiber 5g Sug. 5g Chol. 147mg Sod. 706mg Total fat: 19g Sat. 7g