These are baked meatballs with a cube of mozzarella wrapped inside each one, simmered briefly in marinara and served over spaghetti. The recipe makes about 12 meatballs and 4 servings, and it takes 45 minutes in total. It was written as a Halloween dinner, and kids can help shape the meatballs.
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The meatballs are baked rather than fried, so you can cook the spaghetti while they are in the oven. The notes below cover the shaping, the sauce and a few swaps.
What Goes into the Meatballs and the Plate
The full amounts are in the recipe card at the bottom.
- Ground beef (1 pound): the main protein, which gives the meatballs their hearty flavor.
- Breadcrumbs (1 cup) and one large egg: bind the mixture so the meatballs hold their shape.
- Parmesan (1/2 cup, grated) and fresh parsley (1/2 cup, chopped): Parmesan adds savory depth, and the parsley adds color and a fresh taste.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon), salt (1 teaspoon) and black pepper (1/2 teaspoon): the seasoning for the meat.
- Mozzarella (4 ounces, cut into small cubes): the filling that melts in the center of each meatball.
- Marinara sauce (2 cups) and spaghetti (8 ounces): the sauce for simmering the meatballs and the pasta underneath.
- Olive oil (1 tablespoon): drizzled over the meatballs before baking, so they brown.
- Red pepper flakes (1/2 teaspoon) and fresh basil: both optional. The flakes add heat, and the basil is a garnish.
Shaping and Baking
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Mix the beef, breadcrumbs, Parmesan, parsley, garlic powder, onion powder, salt and pepper in a large bowl, then add the egg and mix until combined.
Take a small amount of the meat mixture, flatten it in your palm and set a cube of mozzarella in the middle. Wrap the meat around the cheese and roll it into a ball. Repeat with the rest of the mixture to make about 12 meatballs.
Put the meatballs on the baking sheet, drizzle them with olive oil and bake for 20 to 25 minutes, until cooked through and browned.
The Sauce and the Pasta
While the meatballs bake, cook the spaghetti according to the package directions, then drain it. Heat the marinara in a large skillet over medium heat. When the meatballs come out of the oven, add them to the sauce and simmer for 5 minutes. Stir in red pepper flakes at this point if you want some heat. Serve the meatballs and sauce over the spaghetti and top with basil.
If you do not have a baking sheet, a large oven-safe dish will work. A saucepan can stand in for the skillet, and aluminum foil, lightly greased, can replace parchment.
Ways to Change It
- Leaner meat: use ground turkey or chicken instead of beef.
- More vegetables: add finely chopped spinach or finely grated zucchini to the meat mixture. They also add moisture.
- Different cheese: stuff the meatballs with cheddar, pepper jack or feta instead of mozzarella.
- Different sauce: use a creamy Alfredo sauce instead of marinara.
- Lower carb pasta: serve over zucchini noodles or spaghetti squash.
- More seasoning: a pinch of Italian seasoning, fresh basil or smoked paprika in the meat mixture.
What to Serve with It
Garlic bread goes well with spaghetti. A lower-carb version can be made by mixing almond flour with eggs, garlic powder and cheese into a dough and baking it until golden. A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil dressing balances the rich meatballs. Sparkling water with lemon is the simplest drink, and a low-carb soda also works.
Time and Nutrition
Prep is 15 minutes and cooking is 30 minutes, for 45 minutes in total. Each serving has 550 calories, 25 grams of fat (10 grams saturated), 45 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I make the meatballs ahead of time?
Yes. Form them a day in advance and keep them in an airtight container in the refrigerator, then bake as directed.
What can replace the breadcrumbs?
Almond flour or crushed pork rinds. Ground flaxseed also works.
How long do leftovers keep?
Store the meatballs and sauce in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop. The meatballs can also be frozen for up to three months. Thaw them in the refrigerator before reheating.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spooky Spaghetti & Cheese-Stuffed Meatballs: A Fun Recipe!
Ingredients
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper. Add the egg and mix until well combined.
Take a small amount of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and wrap the meat around it to form a ball. Repeat with the remaining meat mixture to create about 12 meatballs.
Place the meatballs on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven for 20-25 minutes, or until cooked through and browned.
While the meatballs are baking, cook the spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat the marinara sauce over medium heat. Once the meatballs are done, add them to the sauce and simmer for 5 minutes. If desired, stir in red pepper flakes for a little heat.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil leaves if desired.
Notes
For a healthier version, use ground turkey or chicken instead of beef.
Add chopped spinach or finely grated zucchini to the meat mixture for extra veggies and moisture.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 550 calories |
| Sugar Content | 3g |
| Sodium Content | 800mg |
| Fat Content | 25g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |