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Mozzarella-Stuffed Meatballs and 'Spaghetti'
Mozzarella-Stuffed Meatballs and "Spaghetti"

Mozzarella-Stuffed Meatballs and 'Spaghetti'

3 Review(s)
Cook Minutes 40 Min
Prep : 40 Min
Enjoy the flavorful surprise of cheese oozing out of every tasty bite of these easy-to-stuff meatballs. An extra bonus is serving these delicious meatballs with cooked spaghetti squash instead of the traditional spaghetti. Spaghetti squash is just what it sounds like – a squash that gives you spaghetti-like strands when cooked.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
1/2 cup finely chopped onions
1/4 cup panko bread crumbs
1 egg, beaten
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
95 g Cracker Barrel Mozzarella Cheese, cut into 12 cubes
1 can (28 fl oz/796 mL) diced tomatoes, drained
1 spaghetti squash (2-3/4 lb./1.2 kg)
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How do I make it ?
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Step 1
Mix meat, onions, bread crumbs, egg and 2 Tbsp. dressing just until blended. Divide into 12 portions. Press 1 cheese cube into centre of each meat portion, then roll into ball.
Step 2
Heat remaining dressing in large skillet on medium-high heat. Add meatballs; cook 8 to 10 min. or until lightly browned, turning frequently. Stir in tomatoes; simmer 10 min. or until meatballs are done (160ºF), stirring occasionally.
Step 3
Meanwhile, cut squash lengthwise in half. Use spoon to scoop out seeds and membranes; discard. Place squash, cut sides down, in microwaveable baking dish. Add enough water to dish to fill to 1-inch depth. Microwave on HIGH 12 min. or until squash can easily be pierced with fork. Cool slightly. Use fork to scrape squash into spaghetti-like strands.
Step 4
Serve squash topped with meatballs.
Kraft Kitchen Tips!
Make Ahead
The spaghetti squash can be cooked ahead of time. Microwave squash and pull into strands as directed; place in large microwaveable bowl. Cool, then refrigerate up to 2 days. Discard both squash shells. When ready to serve, microwave squash on HIGH 3 to 5 min. or until heated through. Add remaining ingredients; mix lightly with fork. Microwave 2 min. or until heated through.
Special Extra
Sprinkle with 1/4 cup Kraft 100% Parmesan Grated Cheese before serving.
Calories From Fat
% Daily Value
Total fat 20 g
31 %
Saturated fat 9 g
45 %
Cholesterol 135 mg
Sodium 1000 mg
42 %
Total carbohydrate 35 g
12 %
Dietary fibre 6 g
24 %
Sugars 15 g
Protein 37 g
Vitamin A
20 %
Vitamin C
70 %
25 %
35 %
4 servings, 1/4 recipe (485 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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