Been craving some spaghetti with meatballs all week, and there is nothing more delish than homemade meatballs. Better yet, imagine an ooey-gooey surprise with each bite!

Ingredients:
-2 lbs ground meat (I used beef)
For marinating the meat–
-Pasta Herb seasoning (for the meat)
-2 cloves fresh garlic, chopped -or- 1 tbsp freeze-dried garlic
-1/2 fresh red onion, chopped -or- 1 tbsp freeze-dried onion
-1 small tub mozzarella al fresco

For the pasta sauce–
-2 cans fire-roasted diced tomatoes
-1 can tomato paste
-Red or sherry wine vinegar
-Italian Seasoning (or similar)
-Arrowroot (optional)

Direction:
With this recipe, you can use any marinade you wish for the ground meat. Above,e I have included what I used. Once you’ve marinated the ground meat, place a mozzarella al fresco in the middle of the ground patty, fold it in half, then roll it into a three-inch-thick ball. I used two packages of ground beef and a small tub of mozzarella al fresco, which made approximately 12 meatballs. Place the meatballs in a baking pan, and if you have leftover mozzarella, cut it into small pieces and scatter it in the pan, along with one can of fire-roasted diced tomato sauce. Cover with foil and bake for 20 minutes at 350 degrees.

In a separate pan, place the pre-baked meatballs and sauce, along with another can of fire-roasted diced tomato sauce and one regular tomato sauce, and season with Italian Seasoning (or similar). If the sauce is still liquid, use a dash or two of arrowroot to help thicken it. Cover the pan and simmer on medium-low fire for another 20 minutes. Enjoy with spaghetti or a similar pasta you like. Mangiare Felice!–gcc