Cheddar Meatball Spaghetti
Indulge in the hearty comfort of Cheddar Meatball Spaghetti, a mouthwatering twist on a classic pasta dish. Featuring juicy, oven-baked meatballs stuffed with gooey cheddar cheese, this recipe takes traditional spaghetti to a whole new level. The meatballs are seasoned to perfection with garlic and onion powder, then nestled in a rich marinara sauce that pairs beautifully with al dente spaghetti. Easy to prepare and loaded with flavor, this dish is topped with a sprinkle of grated Parmesan cheese and fresh parsley for the perfect finishing touch. Whether you're cooking up a weeknight dinner or hosting a casual gathering, this cheesy, savory pasta dish is sure to impress. Plus, ready in just under an hour, it's as convenient as it is delicious!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb ground beef
- 4 oz cheddar cheese (cubed into small pieces)
- 0.5 cup breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz spaghetti
- 2 tbsp olive oil
- 24 oz marinara sauce
- 0.25 cup grated parmesan cheese (for garnish)
- 2 tbsp fresh parsley (chopped for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until thoroughly combined but do not overwork the meat.
Take a small piece of the meat mixture (about 1.5 tablespoons) and flatten it in your hand. Place a small cube of cheddar cheese in the center, then fold the meat around the cheese and roll it into a ball. Repeat with the remaining meat mixture and cheese cubes.
Place the meatballs onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and the cheese inside is melted.
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the marinara sauce and let it simmer for 5 minutes.
Once the meatballs are done, carefully transfer them into the skillet with the marinara sauce. Gently coat the meatballs with the sauce and let everything simmer together for 5 minutes.
Divide the cooked spaghetti among serving plates. Top each portion with cheddar-stuffed meatballs and spoon the marinara sauce over the top.
Garnish with grated parmesan cheese and fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 354 mg | 27% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
