Winter always puts me in the mood for comfort food, and whats more comforting than the classic spaghetti and meatballs? My mom makes the absolute best spaghetti sauce, it’s so good. I’ve been trying and failing to recreate the taste for years, with no luck, so I use store bought( I can hear my Nonna crying as I write this). To make up for my lack in the sauce department, a few years ago I threw myself into perfecting the meatball. I mixed up the spices, the meats, the sizes, I tried buffalo meatballs and Chinese meatballs, I added jalapenos and even tried meatless, before finally, I came to the conclusion that you just cant beat a classic, but you can put a little spin on it.
These meatballs are good in spaghetti, or on their own. Ive even made meatball subs with them. You can switch up the meat, (use turkey if you want them a bit lighter), but this is my favorite version.
Cheese Stuffed Meatballs
You Will Need
1/4 cup milk
3/4 cup Italian breadcrumbs
1/3 cup shredded mozzarella or marble cheese
olive oil spray
Preheat oven to 400
2. Roll meat into 2 inch balls
6. Bake for 25 minutes
If you’re adding them to spaghetti just toss them in with your sauce during the last five minutes and serve.