What to do with all of those garden fresh tomatoes? Since I made a double batch of fresh marinara sauce, I decided to make meatballs stuffed with mozzarella to serve over whole grain thin spaghetti. This will forever be on our menu rotation! It was so yummy! Your favorite jarred pasta sauce will accompany these meatballs perfectly for a truly convenient meal. I served this with a simple Greek style salad with fresh chopped tomatoes, cucumbers, a tiny bit of Romaine lettuce, & feta cheese served with a Greek vinaigrette.
Ingredients:
Olive oil or cooking spray for greasing pan
1 pound lean ground beef
1 large egg (I used egg beaters equivalent, 1/4 cup)
1/4 cup milk
2 Tablespoons minced garlic
1 Tablespoon Worcestershire sauce
1 Tablespoon yellow mustard
1 Tablespoon ketchup
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper
Twelve 1-inch mozzarella balls
Preheat oven to 350 degrees and grease 9 x 13 baking dish with oil or cooking spray.
Put beef and remaining ingredients (except for mozzarella balls!) into large mixing bowl and mix with your hands until combined. Measure 1/4 cup of the beef mixture and roll into a ball. Press into the center with your thumb to make indentation for a mozzarella ball. Place cheese in this indentation and press the mixture around the cheese to completely cover. You should end up with 10 to 12 meatballs. Arrange the meatballs on prepared baking dish and bake for 30-35 minutes or until cooked through.
Serve with your favorite marinara sauce and pasta!
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