Adults should cube the cheese and do all the cooking. Kids can shape the meatballs, which contain a surprise--melted cheese in the center.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
8 servings (serving size: about 2/3 cup pasta, about 1/3 cup sauce, and 2 meatballs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a bowl; shape into 16 (1-inch) meatballs. Working with 1 meatball at a time, flatten meatball, and place 1 cheese cube in center of meatball. Gather meatball around cheese cube, sealing well.

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  • Heat a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Drain well. Wipe pan with a paper towel.

  • Return meatballs to pan. Add pasta sauce; bring to a simmer over medium heat. Cover and cook 10 minutes. Serve over pasta.

Nutrition Facts

397 calories; calories from fat 29%; fat 12.9g; saturated fat 5.3g; mono fat 5.2g; poly fat 0.7g; protein 25.6g; carbohydrates 42.9g; fiber 2.7g; cholesterol 58mg; iron 3.3mg; sodium 478mg; calcium 86mg.
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