STUFFED SAUCY MEATBALLS & PASTA
Margaret Murphy, IL

This recipe was inspired by a compilation of 2 recipes - Beef and Sweet Pepper Pasta and Mealmaker Meatballs - from the article Mom’s Cooking Club in the March 2005 issue of Better Homes and Gardens.

Total preparation and cooking time: 45 minutes · Makes 4 to 6 servings.

1. Heat oven to 400°F. Combine ground beef, eggs, bread crumbs, garlic, 1 tablespoon 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-inch baking pan. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.

2. Meanwhile heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes.

3. Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired.

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.

For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail at megan.severs@ketchum.com.

When using this recipe, please credit with: © Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy Cattlemen's Beef Board and National Cattlemen's Beef Association..