Project Description

Stuffed Saucy Meatballs & Pasta

Prep time: 

Cook time: 

Total time: 

Serves: 4-6

  • 1-1/2 pounds grass fed ground beef
  • 2 eggs, slightly beaten
  • ½ cup seasoned bread crumbs
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh oregano, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 small balls fresh mozzarella cheese (about ⅓ ounce each)
  • 1 jar (25 to 26 ounces) red pepper pasta sauce or other pasta sauce
  • Hot cooked spaghetti rigati or linguine
  • Fresh oregano sprigs (optional)
  1. Heat oven to 350°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 350°F oven 15 to 20 minutes.
  2. Meanwhile, heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.
  3. 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.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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.

Recipe adapted from information provided by The Beef Checkoff Program.