Cheesy Stuffed Meatballs & Spaghetti
Whip up a comforting dinner fast with these cheesy stuffed meatballs and spaghetti. Easy to prep and packed with flavour. Cook this crowd-pleaser tonight.
Ingredients
- 800 grams meatballs
- 500 grams cheese cubes, small enough to fit inside the meatball
- 500 grams spaghetti
- 500 grams pasta sauce
- 250 grams cherry tomatoes
- 100 grams baby spinach
- 4 tablespoons grated parmesan
- 2 tablespoons olive oil
- 800 grams meatballs
- 500 grams cheese cubes, small enough to fit inside the meatball
- 500 grams spaghetti
- 500 grams pasta sauce
- 250 grams cherry tomatoes
- 100 grams baby spinach
- 4 tablespoons grated parmesan
- 2 tablespoons olive oil
- Step 1 of 5Line an oven tray with baking paper. Working with one meatball at a time, squash each in your hand. Place a cheese cube in the centre and shape mince around cheese, pinching the join to seal well. Place on tray and chill for 30 minutes.
- Step 2 of 5Bring a saucepan of salted water to the boil on high heat. Cook pasta following packet instructions until al dente (firm to the bite). Drain, reserving 1/3 cup cooking water. Return to pan and keep warm.
- Step 3 of 5In a large frying pan, heat oil on medium. Cook meatballs in two batches for 4-5 minutes each, tossing to cook through evenly.
- Step 4 of 5Return meatballs to pan with pasta sauce, cherry tomatoes and reserved cooking water. Bring to the boil. Remove from heat and stir spinach through.
- Step 5 of 5Divide pasta between serving bowls, then top with meatballs, sauce and grated parmesan cheese.
Method
- Step 1 of 5Line an oven tray with baking paper. Working with one meatball at a time, squash each in your hand. Place a cheese cube in the centre and shape mince around cheese, pinching the join to seal well. Place on tray and chill for 30 minutes.
- Step 2 of 5Bring a saucepan of salted water to the boil on high heat. Cook pasta following packet instructions until al dente (firm to the bite). Drain, reserving 1/3 cup cooking water. Return to pan and keep warm.
- Step 3 of 5In a large frying pan, heat oil on medium. Cook meatballs in two batches for 4-5 minutes each, tossing to cook through evenly.
- Step 4 of 5Return meatballs to pan with pasta sauce, cherry tomatoes and reserved cooking water. Bring to the boil. Remove from heat and stir spinach through.
- Step 5 of 5Divide pasta between serving bowls, then top with meatballs, sauce and grated parmesan cheese.
Nutrition per serving
2583 Kilojoules
Protein30 grams
Fat31 grams
Carbs53 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Line an oven tray with baking paper. Working with one meatball at a time, squash each in your hand. Place a cheese cube in the centre and shape mince around cheese, pinching the join to seal well. Place on tray and chill for 30 minutes.
- Step 2 of 5Bring a saucepan of salted water to the boil on high heat. Cook pasta following packet instructions until al dente (firm to the bite). Drain, reserving 1/3 cup cooking water. Return to pan and keep warm.
- Step 3 of 5In a large frying pan, heat oil on medium. Cook meatballs in two batches for 4-5 minutes each, tossing to cook through evenly.
- Step 4 of 5Return meatballs to pan with pasta sauce, cherry tomatoes and reserved cooking water. Bring to the boil. Remove from heat and stir spinach through.
- Step 5 of 5Divide pasta between serving bowls, then top with meatballs, sauce and grated parmesan cheese.