Spaghetti With Tomato Sauce and Grand Cheese Stuffed Beef Meatballs

This hearty pasta favourite, includes about 10 tender large meatballs with the sauce. Poaching the meatballs right in the sauce simplifies cooking and clean-up and ensures there is a good meaty and cheesy flavour throughout the sauce.

15 Minutes

RatingDifficultyIntermediate

ShareTweetSaveShare

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 Sauce:
 1 jar (approx 630 mL) tomato sauce
 2 cans (540 mL EACH) diced stewed tomatoes
 
 MEATBALLS:
 1 ½ lb (0.68 kg) Lean or Extra Lean Ground Beef
 ½ cup (125 mL) panko breadcrumbs (Japanese-style breadcrumbs)
 1 egg
 1 tsp (5 mL) Worcestershire sauce
 1 medium onion, grated or finely diced
 1 clove garlic, minced
 ¼ tsp (1 mL) EACH dried thyme leaves, freshly ground pepper and salt
 2 oz (57 g) crumbled blue or goat cheese or aged Cheddar, cut into 1/2-inch (1 cm) cubes
  Cooked spaghetti pasta

1

Combine tomato sauce and diced tomatoes in large saucepan or Dutch oven. Bring to boil over medium-high heat; reduce heat to low, simmer gently uncovered while making the meatballs, about 15 minutes.

2

Meanwhile combine beef, breadcrumbs, egg, Worcestershire, onion, garlic, thyme, pepper and salt in a large bowl; with clean hands, mix together gently. Form mixture gently into about ten 2-inch (5 cm) balls. For each meatball, make an indent and insert approx 1 tsp (5 mL) blue cheese or small cube of Cheddar; reform the meatballs to ensure the cheese is covered.

3

Place the meatballs in the simmering sauce. Cover tightly with lid and poach meatballs in sauce for about 20 minutes, turning the meatballs over half way, until digital instant read thermometer reads 160ºF (71ºC). Serve sauce and meatballs over hot pasta.

Ingredients

 Sauce:
 1 jar (approx 630 mL) tomato sauce
 2 cans (540 mL EACH) diced stewed tomatoes
 
 MEATBALLS:
 1 ½ lb (0.68 kg) Lean or Extra Lean Ground Beef
 ½ cup (125 mL) panko breadcrumbs (Japanese-style breadcrumbs)
 1 egg
 1 tsp (5 mL) Worcestershire sauce
 1 medium onion, grated or finely diced
 1 clove garlic, minced
 ¼ tsp (1 mL) EACH dried thyme leaves, freshly ground pepper and salt
 2 oz (57 g) crumbled blue or goat cheese or aged Cheddar, cut into 1/2-inch (1 cm) cubes
  Cooked spaghetti pasta

Directions

1

Combine tomato sauce and diced tomatoes in large saucepan or Dutch oven. Bring to boil over medium-high heat; reduce heat to low, simmer gently uncovered while making the meatballs, about 15 minutes.

2

Meanwhile combine beef, breadcrumbs, egg, Worcestershire, onion, garlic, thyme, pepper and salt in a large bowl; with clean hands, mix together gently. Form mixture gently into about ten 2-inch (5 cm) balls. For each meatball, make an indent and insert approx 1 tsp (5 mL) blue cheese or small cube of Cheddar; reform the meatballs to ensure the cheese is covered.

3

Place the meatballs in the simmering sauce. Cover tightly with lid and poach meatballs in sauce for about 20 minutes, turning the meatballs over half way, until digital instant read thermometer reads 160ºF (71ºC). Serve sauce and meatballs over hot pasta.

Spaghetti With Tomato Sauce and Grand Cheese Stuffed Beef Meatballs
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply