Spaghetti & Mozzarella-Stuffed Meatballs!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still being melty.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option with a cheesy flavor.

Welcome to the recipe introduction.

Get 1 pound of Italian sausage (mild, hot, or sweet) and add it to a bowl.

Add 1 pound of ground beef to the bowl.

Add 1/4 to 1/2 cup of seasoned bread crumbs to the meat mixture.

Squeeze in some garlic paste (roasted or regular).

Crack in 1 egg and mix everything together with your hands.

Use an ice cream scooper to scoop out even portions of the meat mixture.

Place a piece of mozzarella cheese inside each meatball and roll them into balls.

Set the meatballs on parchment paper and let them rest.

Heat a skillet with a little olive oil.

Add diced bell peppers (multicolor or just one color) and 1 whole diced yellow onion to the skillet.

Sauté the veggies for about 5 minutes until softened.

Add 1 teaspoon of brown sugar, 1 tablespoon of tomato paste, and some Tony's seasoning to the veggies.

Add Italian seasoning and mix everything together.

Pour in a 28 oz can of crushed tomatoes and add a little water to the can to get all the sauce out.

Add 1 cup of dry red wine to the mixture.

Drop in a few basil leaves and some roasted garlic paste.

Mix everything together and taste for seasoning adjustments.

Cover the skillet with a lid and let the sauce simmer on low for about 30 to 40 minutes.

Preheat the oven to 350°F and place the meatballs in the oven for 35 to 45 minutes.

Boil 1 pound of spaghetti noodles according to package instructions, adding a little oil to the water.

Salt the pasta water and stir the noodles for 10 to 20 seconds before letting them boil for 8 to 9 minutes.

Once the meatballs and sauce are done, add the meatballs to the sauce to absorb flavor.

Serve the meatballs and sauce over the spaghetti, or keep them separate as preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens