I think many people, no matter where they’re from, link spaghetti with tradition and family. Even coming from a West Indian background I still remember my mom making big pots of spaghetti and meat sauce, using canned tomato sauce and ground meat. Now that I’m older I try to elevate my mom’s homestyle recipes and using Ragu Homestyle Pasta Sauce for my Mozzarella Stuffed Meatballs is one way I’ve done just that.
Would you believe that when I was growing up as a kid I never had spaghetti and meatballs? True story. Oh we had spaghetti all the time but it was always sans balls (haha). As a young child I grew up wonder, what were these mythical balls of meat that I read about in books like Wednesday is Spaghetti Day, one of my favorite books as a kid? I mean, there’s even a song about someone dropping their meat ball for goodness sake.
So, naturally, when I grew up and started cooking for myself I tried making just regular ol meatballs. And honestly, that’s exactly what they tasted like. Balls of meat. I mean, they were delicious, don’t get me wrong, but they were a lot of work for just that. Balls of meat. But, as far as presentation goes meatballs are definitely more appealing than a puddle of red sauce. So I decided to give it another try, this time taking them up a notch.
Mozzarella cheese of course. Ooey, gooey, mozzarella stuffed meatballs.
I’m not going to lie, the mushroom and onion mixture is not going to look appealing at all but I promise its for a good cause. Since these mozzarella stuffed meatballs are low carb and gluten free we had to replace the breadcrumbs with something in order to keep our meatballs nice and moist. Many of the low carb meatball recipes I’ve come across simply used low carb bread or low carb wraps as the breadcrumbs but I wanted to be a little more inventive than that.
Not only do the sauteed mushrooms and onions replace the breadcrumbs by adding moisture but you also get the benefit of added flavor. We always love a good double whammy when it comes to homemade cooking. Ammiright?
That’s why I’m totally here for this Ragu Homestyle Thick and Hearty Roasted Garlic Pasta Sauce, it’s fuuuuuull of flavor. I mean, the garlic smell coming out of this bottle?? Man… Look. If you’re not into garlic like me they also four cheese and mushroom pasta sauces, just to name a few. Most jarred pasta sauces I’ve tried are rather bland so I find myself adding a little bit of this and a little but of that to kick it up a notch. I didn’t have to add a single thing to the Ragu Homestyle Thick and Hearty Roasted Garlic Pasta Sauce but I wouldn’t totally hate you if you added just a splash or two of red wine because, wine.
Who doesn’t like giveaways? I know I do, so I decided to do a little one just for you boo. All you have to do is visit the Ragu website then comment below which flavor of Homestyle Pasta Sauce you’d like to try. Last Day to comment is June 6th! Winner will be chosen at random on June 7th.
Thank you to Ragu for sponsoring this post and allowing me to share my love for their new Homestyle Thick and Hearty Roasted Garlic Pasta Sauce. You the real MVP. This post also contains affiliate links.
- 4 oz mushrooms (baby bella or button are fine)
- ½ of 1 medium onion
- 1 lb 80% fat ground beef at the most
- 1 lb ground pork
- 1 egg
- 1 tsp granulated garlic
- ½ tsp Italian seasoning
- salt & pepper to taste
- 2 mozzarella string cheese sticks, cut into 16 pieces
- 1 jar of Ragu Homestyle Thick and Hearty Roasted Garlic Sauce
- In a food processor, chop mushrooms and onion until minced. (I use myCuisanart Smart Stick.)
- In a pan, heat a teaspoon of oil on medium high heat and saute the mushrooms and onions together until the onions are translucent and the water from the mushrooms has evaporated.* Set aside until completely cooled.
- In a bowl, combine the ground beef, pork, egg, seasonings, and the mushroom/onion mixture. Combine the ingredients well to make sure the beef is blended with the pork but try not to over mix to keep the meatballs nice and tender.
- Portion out 16 meatballs (I used an ice cream scoop) and insert the mozzarella pieces, making sure to seal the meatballs tightly so no cheese will escape during cooking.
- Preheat the oven to 350 degrees.
- Heat remaining tablespoon of oil in a large skillet over medium heat. Pan sear the meatballs until the get a brown crust on all side but aren't cooked all the way through. Try not to overcrowd the pan, adding only about 5 or 6 at a time. Once all sides are browned, remove the meatballs from the pan and continue with another batch.
- Once all the meatballs are browned, add them back into the pan and pour the Ragu Homestyle Thick and Hearty Roasted Garlic Sauce on top.
- Bake in the oven, uncovered, for about 30 minutes, or until the internal temperate reaches 160 degrees and the sauce is bubbling.
- Serve hot over your favorite gluten free pasta or zoodles.