Description
This Spooky Spaghetti and Cheese Stuffed Meatballs recipe combines juicy, cheesy meatballs baked to perfection with al dente spaghetti tossed in rich marinara sauce. It’s a fun and family-friendly meal perfect for impressing guests or a cozy night in.
Ingredients
Scale
Meatballs
- 1 lb Ground Beef (Substitute with ground turkey for a lighter option.)
- 1 cup Breadcrumbs (Use gluten-free breadcrumbs if needed.)
- 1 Egg (Flax egg can be used for a vegan option.)
- 1 medium Onion (Finely grated for even distribution.)
- 1/2 cup Zucchini (Optional, minced for extra moisture.)
- 8 oz Mozzarella Cheese (Create an ooey-gooey center.)
Spaghetti
- 12 oz Spaghetti (Opt for gluten-free pasta if needed.)
- 2 cups Marinara Sauce (Enhance with garlic or herbs for extra flavor.)
Instructions
- Making the Meatballs: In a large bowl, combine ground beef, gluten-free breadcrumbs, and egg. If using, add finely grated onion and minced zucchini. Mix gently until just combined to avoid a dense texture.
- Stuffing the Meatballs: Using your hands, shape the mixture into balls around 1.5 inches in diameter. Make a small indentation in each ball and insert a piece of mozzarella cheese before carefully sealing the meat around it to create a cheesy center.
- Baking the Meatballs: Preheat your oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 20 to 25 minutes until cooked through, golden brown, and the cheese inside has melted.
- Cooking the Spaghetti: While the meatballs bake, cook the spaghetti in boiling salted water according to the package instructions until al dente. Drain the pasta and immediately toss it with the marinara sauce to coat every strand thoroughly.
- Serving: Plate the spaghetti topped with several cheese-stuffed meatballs. Drizzle additional marinara sauce over the dish and garnish with freshly grated Parmesan cheese for an extra burst of flavor.
Notes
- For a lighter version, substitute ground beef with ground turkey.
- Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.
- To make it vegan, replace the egg with a flax egg and choose vegan cheese alternatives.
- Grate onion finely to ensure it distributes evenly without large chunks.
- Adding minced zucchini keeps meatballs moist and adds a subtle veggie boost.
- Preheating the oven ensures even cooking and browning of meatballs.
- The marinara sauce can be enhanced with garlic, fresh herbs, or red pepper flakes for additional flavor.
