My Stainless Steel Cookware Adventure
My first experience with cookware goes way back to my early childhood, where my mom Kim, told me I used to wear her stainless steel cookware as helmets for my many made up adventures on her kitchen floor. Now even though I have no reculation of this, she has numerous pictures of me doing just that. As you may already know, cookware has more uses then a protective helmet on a made up war adventure, but it's always a good start if you’re a curious 3 year old.
When I was not using her cookware as my imaginary props, my mom loved to pull out her favorite Betty Crocker cookbook, and start improvising on some of Betty's famous recipes. One of my all time favorites that she cooked quite often was Cheese-Stuffed Meatballs and Spaghetti. I’m a hug fan of Italian food and happen to live in Wisconsin, the cheese state. It combined the great taste of Italian with my addiction to cheese that I grew up to love. I recommend this dish to anybody who loves Italian, but don’t just take my word for it. Grab your favorite cooking set and try it yourself! I have included the modern recipe below.
Cheese-Stuffed Meatballs with Spaghetti
To make Cheese-Stuffed Meatballs with Spaghetti you need 4 (1 oz) sticks of your choice string cheese, cut into 18 (3/4-inch) cubes; A half a cup Italian style bread crumbs; (48 oz) jar of tomato pasta sauce, any type is fine; 1 1/2 lb ground beef; two tablespoons of diced onions; a half teaspoon of salt; a half teaspoon dried oregano leaves; one egg, at least 12 oz of uncooked spaghetti; and 2/3 cups of shredded Parmesan cheese. Once you have all these ingredients your ready to cook.
- The first thing you want to do is place the cheese cubes you cut up into a small resealable freezer plastic bag; seal the bag and then let sit in freezer for about an 1 hour.
Heat your oven to 375°F. Line a 15x10x1-inch pan with foil and spray foil with cooking spray. In a large bowl, mix your bread crumbs and the 3 tablespoons of the pasta sauce. Then stir in the beef, onion, salt, oregano and egg. Shape mixture into 18, 2-inch size balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan and for bake 10 minutes.
While your cheese balls are baking, pour the remaining pasta sauce into 5-quart stainless steel pot, or whatever you have that is suitable. Heat the sauce to a simmer over medium-high heat, making sure to stir frequently. After you have baked the meatballs for 10 minutes, place them into sauce and gently stir. Make sure to reduce heat to medium-low. Cover pot and let simmer for another 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
While you are letting meatballs simmer for another 10 minutes, cook and drain spaghetti and keep warm.
Once meatballs are done simmering you can then serve meatballs and sauce over spaghetti.
- Don't forget to sprinckle on some parmesan cheese for that added flavor.
For Betty Crocker Original Recipe Visit
I Challenge You
I hope you enjoy cooking and eating this great meal. I always believe cooking is much more fun when you combine experiences you have had as a child into your own cooking. I challenge everyone young and old to gather their kitchen cookware and cook something they love from their childhood. Lets enjoy cooking again!