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.

dry ingredients

quarter Babybels

combine all ingredients, roll into balls and make indentation into each ball

stuff quarter of a Babybel into each ball and roll to seal

bake