Ingredients
4
sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes
1/2
cup Progresso™ Italian style bread crumbs
1
jar (48 oz) tomato pasta sauce (any variety)
1 1/2
lb lean (at least 80%) ground beef
2
tablespoons finely chopped onion
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1
egg
12
oz uncooked spaghetti
2/3
cup shredded fresh Parmesan cheese
Preparation
Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
Meanwhile, cook and drain spaghetti as directed on package; keep warm.
Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.
