Mozzarella Meatballs Spaghetti
Delight in the ultimate comfort meal with this Mozzarella Meatballs Spaghetti recipe, a mouthwatering fusion of tender, juicy meatballs and rich marinara sauce served over perfectly cooked spaghetti. Each meatball hides a gooey, melty mozzarella center, creating a surprise burst of cheesy indulgence with every bite. Enhanced with garlic, Parmesan, and Italian spices, these meatballs are first pan-seared for a golden crust, then simmered to perfection in a fragrant tomato sauce. Served over a bed of al dente spaghetti and garnished with fresh basil and grated Parmesan, this dish is sure to be a hit at family dinners or special occasions. Easy to prepare in under an hour, this recipe balances hearty flavors with simple techniques, making it a go-to for busy weeknights. Keywords: Mozzarella Meatballs Spaghetti, cheesy meatballs, marinara sauce, Italian dinner recipe, comforting pasta dish.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 50 grams Breadcrumbs
- 30 grams Parmesan cheese, grated
- 1 Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 150 grams Mozzarella cheese, cubed
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 1 Onion, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon Sugar
- 400 grams Spaghetti
- 8 leaves Fresh basil leaves
- 30 grams Grated Parmesan cheese (for garnish)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, salt, and black pepper. Mix thoroughly until well combined.
Divide the meat mixture into 16 equal portions. Flatten each portion slightly and place a cube of mozzarella cheese in the center. Wrap the meat around the cheese, forming a ball. Repeat until all meatballs are formed.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes on each side, until browned but not fully cooked through. Remove the meatballs from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the crushed tomatoes, Italian seasoning, sugar, and a pinch of salt. Stir and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, gently nestling them into the sauce. Cover and let simmer for 20 minutes, stirring occasionally, until the meatballs are cooked through.
While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
When the meatballs are done, toss the cooked spaghetti with a few spoonfuls of the tomato sauce to coat. Divide the spaghetti among serving plates or bowls.
Top the spaghetti with meatballs and extra sauce. Garnish with fresh basil leaves and grated Parmesan cheese. Serve immediately.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 446 mg | 34% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 825 mg | 18% | |
*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.
