I’m declaring a savory week here on Satisfy My Sweet Tooth. A few weeks ago, I made Vegan Gluten-free Brownies and then a few hours later proceeded to make Babybel-stuffed meatballs. I love all food. I don’t discriminate.
I grew up eating my grandmother’s to-die-for Italian red sauce with meatballs. Since she is gone 🙁 no one can quite replicate the amazing flavor of her “gravy” but I am able to take myself back to sitting around her table with these meatballs. My grandmother did not stuff meatballs with cheese but Giada does, so I figured combining two of my favorite cooks versions of meatballs could only result in a small meaty miracle in the shape of a ball. And I was right.
Pasta is easily my single favorite savory food and while I do not feel the need to add a protein to top my noodles, my husband is never quite content with a meatless dinner (Waah). So, as I mentioned after experimenting with vegan gluten-free baking during the first part of the day and watching his nose turn up with the addition of each “weird” ingredient, I knew that a meaty meal was the way to his heart.
Babybel cheese wheels are a favorite of mine. I can remember my mother packing them in my lunchbox as a child and even now when I am hungry for a snack I love to eat a couple of the Babybel Lights for a low-calorie high-protein snack. I wasn’t sure how the Babybel would melt in the cooked meatballs, but I was pleasantly surprised when I cut into a meatball and was met with a gooey string of cheese. Cook up some pasta with your favorite red sauce and whip up a batch of these meatballs and you will be satiated and comforted in no time.
Keywords: bake entree cheese meat Italian
- 1 pound ground beef
- 3/4 cup diced onion
- 3-4 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1/2 cup shredded parmesan cheese, plus more for garnish
- 1 tsp red chili flakes
- 1 egg
- salt and pepper
- 5 Babybel cheese wheels, quartered
Preheat oven to 350 degrees. Line a cookie sheet with foil and spray the foil with nonstick cooking spray.
In a large mixing bowl combine all ingredients except egg and meat and mix to combine. Add egg and meat and mix until all of the other ingredients are incorporated evenly.
Roll mixture into small balls. Make indentation into each ball and stuff with a quarter of a Babybel. Seal meat around the cheese by rolling and place stuffed balls onto prepared baking sheet.
Bake about 20 minutes or until meat is cooked to your liking.
Serve with spaghetti and tomato sauce. Garnish with extra parmesan cheese.