This past week I was a bad food blogger…. I made pumpkin chocolate chip cookies and FORGOT to take pictures of them! (GASP) I know…shame on me. And I had already given the pretty looking ones away when I realized… duh Kimberly, you must take photos of everything you make! But I did snag one picture when I remembered:
Cookie a la Mode
They were tasty, but I know I can make them better. Pumpkin season is NOT over yet!!
But I do have a good recipe on hand when you want some nice Italian comfort food! And if meatballs are not comfort food for Italians, I don’t know what is! ESPECIALLY when they are stuffed with CHEESE!!
I could never give up cheese….too tasty! And these meatballs have the sneaky addition of spinach. Yes, vegetables DO belong in meatballs and no one will ever know the difference. These are so versatile too! Put these over pasta, spaghetti squash, or just on a whole wheat hoagie roll to make a meatball sub.
But I don’t think anything could go wrong when you stuff something with cheese, but you can be the judge of that.
But don’t forget the garlic bread! Meatballs and cheese and garlic bread… dinner is served!
- 1 lb. lean ground beef
- 1/2 package frozen spinach, defrosted and drained (about 1/2 packed cup)
- 1 egg
- 1 teaspoon dried basil
- 2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/3 cup bread crumbs
- 2 low fat string cheeses – each cut into 8 pieces
- 1 teaspoon olive oil
- 1/2 cup wine
- 24 oz jar tomato sauce of your choice