Stuffed Saucy Meatballs & Pasta

Beef

Difficulty: Easy Servings: 4 Source: National Beef Cook-Off® 2005

Ingredients

1 1/2 lbs. ground beef
2 eggs slightly beaten
1/2 cup seasoned bread crumbs
3 cloves garlic minced
1 tablespoon finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
12 small balls fresh mozzarella cheese  (about 1/3 ounce each)
1 jar (25 to 26 ounces) spicy red pepper pasta sauce or other pasta sauce
1 tablespoon finely chopped fresh oregano
Hot cooked spaghetti rigati or linguine
Fresh oregano sprigs (optional)

Directions

Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon chopped oregano, salt and pepper in large bowl, mixing lightly but thoroughly.
Divide mixture into 12 equal portions. Lightly shape into patties. Place 1 mozzarella ball in center of each patty.
Shape beef around cheese until completely enclosed inside forming meatballs. Place meatballs on aluminum-foil-lined 15 x 10-inch baking pan. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. 
Meanwhile heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes. 
Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.

Notes

This recipe was inspired by a compilation of 2 recipes - Beef and Sweet Pepper Pasta and Mealmaker Meatballs - from the article Mom’s Cooking Club in the March 2005 issue of Better Homes and Gardens.

Cook's Tip:
Dried oregano leaves may be substituted for fresh. Use 1 teaspoon dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.