Tuesday dinner: stuffed meatballs

I was far too sick Monday to cook, but I managed to pull myself together enough to make dinner on Tuesday. Monday's plan was stuffed meatballs, so that became Tuesday's dinner instead.

Stuffed Meatballs

1 lb. lean ground beef

10 Ritz crackers, crushed

1/4 c. milk

1 egg

2 t. Italian seasoning

2 t. dried chopped onion

1/2 t. garlic powder

1/4 c. Parmesan cheese

4 sticks string cheese (mozzarella), cut into 8 pieces each

20 oz. tomato sauce (this was left over from Sunday's stuffed cabbage, but you can use a whole 28 oz. can)

1 T. sugar

2 t. Italian seasoning

1/2 t. garlic powder

1/2 t. onion powder

Combine beef, crackers, milk, egg, 2 t. Italian seasoning, chopped onion, 1/2 t. garlic powder and Parmesan cheese until well mixed. Take about a tablespoon of meat mixture and wrap around a piece of the string cheese, then roll into a small ball. You can make the meatballs larger if you like them that way. Place on a baking sheet lightly sprayed with oil. Continue with remaining meat mixture. Makes about 30 1.5-inch meatballs.

Lightly brown meatballs under broiler. 

Meanwhile, combine tomato sauce, sugar, Italian seasoning, garlic powder and onion powder in a saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for about 10 mins.

When meatballs are browned (don't worry if the cheese "pops" out of some of them), remove from oven and reduce temperature to 400F. 

Use a slotted spoon to transfer meatballs to a 2-quart baking dish. Pour sauce over meatballs. Bake uncovered for 20 mins.

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This was saucy enough that Gin and I had ours over spaghetti. Munch doesn't like spaghetti, so she had hers on a sub roll as a sandwich. Of course, that meant finding another use for the sub rolls. Another dinner....