• 6servings
  • 125minutes
  • 850calories

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Ingredients Jump to Instructions ↓

  1. 4 sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes

  2. 1/2 cup Progresso® Italian style bread crumbs

  3. 1 jar (48 oz) tomato pasta sauce (any variety)

  4. 1 1/2 lb lean (at least 80%) ground beef

  5. 2 tablespoons finely chopped onion

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon dried oregano leaves

  8. 1 egg

  9. 12 oz uncooked spaghetti

  10. 2/3 cup shredded fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.

  2. Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.

  3. Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.

  4. Meanwhile, cook and drain spaghetti as directed on package; keep warm.

  5. Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.


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