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Recipe: Delicious Scratch Spaghetti and Cheese Stuffed Meatballs

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Scratch Spaghetti and Cheese Stuffed Meatballs. Browse Our Official Site For Tasty Meatballs Recipes! Season with salt pepper and garlic and return over heat for few minutes to sear flavor in. Scotch Egg meets spicy spaghetti and meatballs in this wild take on a pasta classic.

Scratch Spaghetti and Cheese Stuffed Meatballs Using string cheese makes prep super easy and few ingredients make it super fast. The size of your meatballs depends on how you plan to serve them. For soups, you'll want smaller, bite-sized meatballs. You can have Scratch Spaghetti and Cheese Stuffed Meatballs using 13 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Scratch Spaghetti and Cheese Stuffed Meatballs

  1. It’s 1-28 ounce of petite diced tomatoes.
  2. It’s 1-28 of whole peeled tomatoes.
  3. You need of Fresh cilantro ,basil and parsley.
  4. Prepare 1 of onion diced.
  5. It’s 1/2 of red pepper diced.
  6. It’s 1/2 of green pepper diced.
  7. You need 3 pounds of hamburger meat.
  8. It’s 2 tablespoons of vinegar.
  9. You need 1 teaspoon of hot sauce.
  10. You need Dash of sugar.
  11. It’s of String cheese.
  12. You need of Shredded cheese.
  13. You need 1-14 ounce of crushed tomatoes.

Made with both ground beef and ground pork, with Italian herbs, Parmesan cheese, and a flavorful, easy, homemade spaghetti sauce, this is the best spaghetti and meatballs recipe ever and it is classic Italian-American comfort food at it's best. Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Meanwhile, bring a large pot of salted water to a boil.

Scratch Spaghetti and Cheese Stuffed Meatballs instructions

  1. Add everything but hamburger meat and half onion to pot or crockpot . Season at this time really well remember it's from scratch.. I like Lots of garlic also use salt and red and black pepper and of course Italian seasonings. Fresh herbs are great in this dish but any seasonings you prefer will help flavor the sauce.
  2. When adding can of whole tomatoes chop or crush in smaller pieces but bigger than the diced can… Like this.
  3. In separate frying pan brown and drain 1/2 of meat. (Other half for meatballs)..Season with salt pepper and garlic and return over heat for few minutes to sear flavor in. Should look like this drained grease and season top return to heat few minutes 3-5 till nice and brown and flavored seared in.
  4. Now add cooked meat to sauce and simmer on low for at least hour or put on crockpot on low for the day or you can simmer on a low all day in a pot as well… Longer and slower the better!!.
  5. Now we start the meatballs add the other half of meat and half of onion to bowl season well and mix together.
  6. Now slice two string cheeses about an inch thick(I've tried other cheeses but these work best for stuffed meatballs.
  7. Now roll up meat and pat into meatballs make sure they all are same size so they cook the same …make pockets in meatball and stuff with sliced string cheese.
  8. Roll meatballs to seal shut and place on baking sheet in oven for 375.
  9. Halfway thru their cooking time about 15 minutes the will start to get a brown color remove from oven and flip meatballs over .. The color will look like this with hamburger grease starting to develop under the balls.
  10. Return to oven until meatballs are a brown color all over approximately 15 minutes . Remove from oven place in baking dish spoonful some spaghetti sauce and sprinkle with cheese and place back in oven.
  11. Cook spaghetti according to directions.
  12. When noodles are done strain in strainer and rinse with cold water . Put back in pot you boiled in and add about 4 tablespoons of butter and drizzle 2 tablespoons of olive oil to keep from sticking I also add salt and garlic to noodles.. Mix well.
  13. Now it should be time to remove meatballs they will look like this and be browned throughout.
  14. If like a thick sauce add a small can of tomato paste.

I am eating this as I write – it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat – seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps.

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