Stuffed Saucy Meatballs and Pasta

Stuffed Saucy Meatballs And Pasta

Another great finalist from the 2005 National Beef Cookoff. Servings: Serves 4-6

1-1/2 lbs. lean ground beef 2 eggs, slightly beaten 1/2 cup seasoned bread crumbs 3 cloves garlic, minced 1 Tbsp. finely chopped fresh oregano 1 tsp. salt 1/2 tsp. pepper 12 small balls fresh mozzarella cheese (about 1/3 oz. each) 1 jar (25-26 oz.) spicy red pepper pasta sauce or other pasta sauce 1 Tbsp. finely chopped fresh oregano hot cooked spaghetti rigati or linguine fresh oregano sprigs (optional) 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. Meanwhile heat pasta sauce in large saucepan until hot, stirring occasionally. Add meatballs and cook until heated through, about 5 minutes. Spoon meatballs and sauce onto pasta. Sprinkle with 1 tablespoon chopped oregano. Garnish with oregano sprigs, if desired. dried oregano leaves in meatball mixture. Add 1 teaspoon dried oregano leaves to pasta sauce before heating.
 * 1) Dried oregano leaves may be substituted for fresh. Use 1 teaspoon

Source : The Beef Bytes Mailer

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 * Catsrecipes Y-Group