When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right?
Well, Cheese Stuffed Meatballs over pasta is far better. Don’t you agree with me?
Not only that, I’ve made these incredibly delicious and I must add easy, cheese-stuffed meatballs.
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However, I cooked them in this equally incredible Little Italy in the Bronx Marinara, which I found very well stocked on the shelves in the pasta sauce aisle at my local Publix.
I got to tell you that this meal never lasts long on our table. With that being said, I always have to make extra because I love these meatballs in my sandwich the next day.
This is my family’s absolute favorite dish. The meatballs came out so perfect. Especially when you have Italian bread to mop up all that sauce. It is pure comfort food that I’ve been making for years.
This sauce is made with simple and wholesome ingredients. They use imported Italian tomatoes, no paste.
Therefore, it is gluten-free and let’s not forget that Little Italy in the Bronx sauce is actually made in small batches.
Little Italy in the Bronx sauces comes in multiple varieties available at Publix, of course.
You can find Marinara, Tomato Basil, Alla Vodka, Arrabbiata and Alfredo sauce.
In addition, with every purchase made a portion of the proceeds from the sale of Little Italy in the Bronx sauce.
Which is passionately devoted to the Belmont Business Improvement District, a local nonprofit organization.
These funds tremendously help wonderfully preserve the traditions of the area by enthusiastically promoting business development.
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As well as cultural programming, and streetscape improvements so that Little Italy in the Bronx can properly preserve its unique charm for future generations.
Little Italy Arthur Avenue in the Bronx is designated as one of the “great streets” of America by the American Planning Association.
It’s a global destination known around the world for its restaurants, handmade local and imported goods.
The authentic Italian culture that’s been passed down by generations of families. They have lived worked and shopped there for well over a century.
If you make my tasty Cheese Stuffed Meatballs, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance.
Cheese Stuffed Meatballs
EASY AND TASTY DINNER IDEA
Ingredients
- 16 + pieces cheddar cheese cubed
- 2 lb. ground beef
- 1/2 cups Italian breadcrumbs
- 1-2 eggs
- 1 tablespoon dried parsley
- 1 tablespoon onion powder
- Salt and ground black pepper to taste and a generous pinch of each
- 1 tablespoon olive oil plus a drizzle to coat the skillet
- 1 jar 24 oz. Little Italy in the Bronx Marinara
Cheese For the sauce:
- 1 large egg beaten
- 8 oz. container ricotta cheese
- 1 cup mozzarella cheese shredded
- 2 ounces freshly grated parmesan cheese
- 1/2 tablespoon dried parsley
- Salt and ground black pepper to taste a good pinch of both
Instructions
- Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
- Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
- In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
- Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
- Serve warm over pasta. Garnish with more herbs and parmesan, if desired.
Notes
Leftovers: Place in an airtight container and refrigerate for up to 5 days or freeze for a month.
Disclosure: This is a sponsored conversation written by me on behalf of Little Italy in the Bronx. The opinion is mine.