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Stuffed Saucy Meatballs & Pasta - Recipe |
| This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. |  | | view recipe online: https://www.recipetips.com/recipe-cards/t--6126/savory-roasting-chicken.asp |
|  | | Directions |
- Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty. Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes.
- Meanwhile, heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
- Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.
Cook's Tip: Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.
Nutrition information per serving (1/4 of recipe): 941 calories; 34 g fat (14 g saturated fat; 11 g monounsaturated fat); 24 mg cholesterol; 1541 mg sodium; 96 g carbohydrate; 4 g fiber; 57 g protein; 14 mg niacin; 0.6 mg vitamin B6; 5 mcg vitamin B12; 4 mg iron; 89 mcg selenium; 7 mg zinc. |
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Servings: 4
| | | Ingredients | | - | | 1-1/2 pounds ground beef |
| - | | 2 eggs , slightly beaten |
| - | | 1/2 cup seasoned bread crumbs |
| - | | 3 cloves garlic , minced |
| - | | 1 tablespoon finely chopped fresh oregano |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 12 small balls fresh mozzarella cheese (about 1/3 ounce each) |
| - | | 1 jar (25 to 26 ounces) red pepper pasta sauce or other pasta sauce |
| - | | 1 tablespoon finely chopped fresh oregano |
| - | | Hot cooked spaghetti rigati or linguine |
| - | | Fresh oregano sprigs (optional) |
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