Vermont Cheddar Stuffed Meatballs with baked spaghetti.
- 1 lb spaghetti, linguine, or fettuccine. (No angel hair or thin Spaghetti)
- 1 16 oz package of shredded mozzarella
- 2 lb ground beef
- 1/2 cup of breadcrumbs (use fresh)
- 1 tsp dried parsley
- 1 tsp pepper
- 2 tsp garlic powder
- 1 tsp onion salt
- 2 tbsp of Italian dried seasoning
- 1 tsp salt
- 1 egg
- 1/2 cup grated Parmesan
- 1 lb chunk of vermont white cheddar
- 2 jars of your favorite or homemade marinara.
- Preheat oven to 365AF.
- Meanwhile cut vermont cheddar in cube chunks.
- Then Combine all ingredients EXCEPT cheeses and marinara.
- Roll into as many meatballs as you prefer.
- They should be big.
- Place a cubed piece of cheese in each meatball.
- Make sure they are sealed, if not cheese will leak out.
- In a skillet with vegetable or olive oil brown meatballs on all sides.
- Youre not cooking them all the way at this point just Browning them.
- It will seal the cheese in.
- This is essential.
- After browning is complete, set aside.
- Next, Boil pasta at lowest cooking time recommended.
- Then drain and run under cold water to stop cooking process.
- Get a 13x9 in.
- pan and take marinara and pour thin layer into bottom of pan.
- Sprinkle marinara with italian seasoning.
- Then spread cooled pasta over marinara evenly in pan.
- Over pasta sprinkle parmesan cheese and then add the rest of marinara from opened jar.
- Over marinara sprinkle thin layer of mozzarella cheese.
- Place meatballs on top of mozzarella.
- Pour marinara from second jar over each meatball and bake for 45 minutes.
- After 45 minutes pull out and put the remainder of mozzarella cheese over top and place back in oven until cheese is melted.
- Let stand for 15 minutes and then Enjoy!!!!
- Delicious!
linguine, mozzarella, ground beef, breadcrumbs, parsley, pepper, garlic, onion salt, salt, egg, parmesan, vermont white, favorite
Taken from cookpad.com/us/recipes/364279-vermont-cheddar-stuffed-meatballs-with-baked-spaghetti (may not work)