Stuffed Saucy Meatballs & Pasta

Courtesy of The Beef Checkoff

Servings: 6
Prep Time: 20 Min.
Cook Time: 25 Min.

* 1-1/2 lb. Ground Beef
* 2 eggs, slightly beaten
* 1/2 c. seasoned bread crumbs
* 3 cloves garlic, minced
* 2 Tbsp. finely chopped fresh oregano, divided
* 1 tsp. salt
* 1/2 tsp. pepper
* 12 small balls fresh mozzarella cheese (about 1/3 oz. each)
* 1 jar (25-26 oz.) red pepper pasta sauce or other pasta sauce
* hot cooked spaghetti, rigati, or linguine
* fresh oregano sprigs (optional)

1. Heat oven to 400°F. Combine Ground Beef, eggs, bread crumbs, garlic, 1 Tbsp. 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-in. baking pan. Bake in 400°F oven 15-20 min.
2. Meanwhile, heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 min.
3. Spoon meatballs and sauce onto pasta. Sprinkle with 1 Tbsp. chopped oregano. Garnish with oregano sprigs, if desired.

* Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

* 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.

* Recipe courtesy The Beef Checkoff

Calories: 627;   Total Fat: 23g;   Saturated Fat: 9g;   Cholesterol: 16mg;   Total Carbs: 64g;   Fiber: 4g;   Protein: 38g;   Sodium: 1207mg;