Spooky Spaghetti and Cheese Stuffed Meatballs
A fun and delicious Halloween-inspired dish featuring juicy meatballs stuffed with gooey cheese, served on a bed of spaghetti and marinara sauce.
Ingredients
For the Meatballs
- 1 pound ground beef (or ground turkey) Use lean ground meat for a healthier version.
- 1 cup breadcrumbs Regular or gluten-free breadcrumbs can be used.
- 1 large egg Acts as a binder for the meatballs.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 cup mozzarella cheese (cubed) Gooey cheese filling for the meatballs.
- 1 teaspoon Italian seasoning
For the Spaghetti
- 8 ounces spaghetti
- 2 cups marinara sauce
- 1 tablespoon olive oil
- to taste Fresh basil (for garnish)
- to taste Black olives (for eyes)
Instructions
Preparation
- Gather all the necessary ingredients, measuring tools, and mixing bowls in a clean workstation.
- In a mixing bowl, combine the ground beef (or turkey), breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently until combined.
- Take the mozzarella cheese cubes and set them aside for later use.
Forming the Meatballs
- Take a portion of the meat mixture, flatten it in your palm, place a cheese cube in the center, fold the meat around it, and roll it into a ball. Repeat until all the mixture is used.
- Place the formed meatballs on a baking sheet lined with parchment paper.
- Preheat the oven to 375°F (190°C).
Cooking
- Bake the meatballs for 20-25 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions, about 8-10 minutes; aim for al dente.
- In a separate saucepan, heat the marinara sauce over low heat until warmed through.
- Drain the spaghetti and toss it with olive oil. Layer it on a serving dish topped with meatballs and marinara sauce.
- Garnish the meatballs with black olives for eyes and fresh basil for color.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze meatballs separately.