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READY IN 35 mins

Mozzarella-Stuffed Meatballs

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Read Reviews (10)

"Ground turkey meatballs served with spaghetti and sauce will be a hit with the entire family when they discover the hidden pocket of cheese inside the meatballs." — Hunts.com

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Lamb Meatballs & Sauce

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Original recipe makes 6 servings Change Servings

1 (13.25 ounce) package dry whole wheat spaghetti, uncooked
1 (20 ounce) package lean ground turkey
1/4 cup Egg Beaters® Original
1/4 cup Italian-style bread crumbs

2 (1 ounce) pieces part-skim mozzarella string cheese
2 tablespoons Pure Wesson® Canola Oil
1 (26.5 ounce) can Hunt's® Traditional Pasta Sauce

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Directions

Cook spaghetti according to package directions, omitting salt.
Meanwhile, combine turkey, Egg Beaters and bread crumbs in bowl just until combined. Divide mixture into 18 portions. Cut cheese into 18 equal pieces (about 1/2 inch). Place 1 piece cheese in center of each meat portion and gently shape into ball.
Heat oil in large nonstick skillet over medium heat. Add meatballs; cook 8 to 10 minutes, turning gently to brown all sides. Cook 2 to 3 minutes more or until meat is no longer pink. Remove drippings. Pour sauce over meatballs; heat until sauce is hot, stirring occasionally.
To serve, divide spaghetti between each plate and top with 3 meatballs and sauce each.

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PREP 35 mins
READY IN 35 mins

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Recipe was simple and quite easy. I found it odd that there were no other seasonings besides the bread crumbs so I added salt, pepper and onion powder. I would probably try baking the meatballs next time as I would prefer not to use the oil in the skillet. Recipe turned out moist and tasty meatballs.

—MelissaK

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Jan 14, 2012

I took this recipe and made a few changes and it was delicious. 1. I used a mixture of ground pork and beef instead of turkey (.75 lbs beef, .25 lbs pork). 2. Instead of frying the meatballs I baked them. 350 degrees, 30-35 minutes.

—lori1186

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12 Ratings

Jan 28, 2012

I used this as a base recipe. They turned out stupendous! Made them three days in a row. Changes I made: used ground beef, add salt and pepper to taste, cubed mozarella instead of using cheese string and I breaded the meatballs. whisk egg in bowl, salt and pepper to taste. Have one bowl with 1/4 cup flour and another bowl 1 cup seasoned italian breadcrumbs. Then dip meatballs in flour, coat in egg mixture and coat in breadcrumbs. Super delicious with a crispy coating!

—Luvmyhubbynmylilangels

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Mar 23, 2013

I made these one evening for my family using Johnsonville Mild Italian Sausage. Very tasty and flavorful!

—Carolyn

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Mar 30, 2012

These meatballs were really yummy and really easy. I added some salt, pepper and garlic powder to my ground turkey because I think it would have been a little bland otherwise and I also spiced up the sauce. Otherwise this recipe is really good and a great, easy twist on spaghetti and meatballs. My fiance LOVES spaghetti and meatballs and these totally passed his test.

—BloomingCuisine

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Mar 06, 2012

Used ground venison, browned the meatballs and then baked in the oven with a little sauce over them for 15 minutes at 350 degrees. Came out perfectly cooked. Definitely needs spices in the meat mixture; they were kind of bland.

—Sarah D.

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Apr 14, 2013

Very good! I made some changes though. I added 1T chopped onion, 2T grated parmesan cheese, 1t seasoned salt, and 1/4t pepper. I didn't have egg beaters so I used one beaten egg instead and used cubed monterey jack cheese. I browned the meatballs first and then baked them in the spaghetti sauce at 350 degrees for about 15 minutes, as some other cooks suggested. They turned out great. We ate them on toasted buns instead of spaghetti and everyone liked them. I am looking forward to making this again. Thank you for sharing such a good recipe.

—missing mish

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Mar 30, 2013

Nice meatballs. A little time consuming, but fun to have the mozzarella inside. I rarely make meatballs, so I followed the recipe (relatively, used mozzarella ball that I cut--no string cheese) and cooked on the stove top. Next time I think I'll bake--these ooze out mozzarella, and make for greasier than necessary meatballs on the stove top. All in all, though, we loved these. Very good with pasta.

—pomplemousse

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Nutrition

Calories
497 kcal
25%

Carbohydrates
61.5 g
20%

Cholesterol
76 mg
25%

Fat
15.9 g
24%

Fiber
11.1 g
44%

Protein
33 g
66%

Sodium
788 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mozzarella-Stuffed Meatballs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 497
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 3.5g 17 %
Cholesterol 76mg 25 %
Sodium 788mg 32 %
** Potassium 326mg 9 %
Total Carbohydrates 61.5g 20 %
Dietary Fiber 11.1g 44 %
Protein 33g 66 %
** Sugars 2.5g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium 12 %
** Iron 38 %
** Thiamin 34 %
** Niacin 92 %
** Vitamin B6 25 %
** Magnesium 38 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.