Cheesy Stuffed Meatballs and Spaghetti

clock 50 minutes + 15 minutes bowl Serves 4


  • 800g meatballs
  • 500g cheese cubes (small enough to fit inside the meatball)
  • 500g spaghetti
  • 2 tbsp olive oil
  • 500g pasta sauce
  • 250g punnet cherry tomatoes
  • 100g baby spinach
  • grated parmesan cheese to serve
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  • 1. Line an oven tray with baking paper. Working with one meatball at a time, squash each in your hand. Place a cheese cube in the centre and shape mince around cheese, pinching the join to seal well. Place on tray and chill for 30 minutes.

  • 2. Bring a saucepan of salted water to the boil on high heat. Cook pasta following packet instructions until al dente (firm to the bite). Drain, reserving 1/3 cup cooking water. Return to pan and keep warm.

  • 3. In a large frying pan, heat oil on medium. Cook meatballs in two batches for 4-5 minutes each, tossing to cook through evenly.

  • 4. Return meatballs to pan with pasta sauce, cherry tomatoes and reserved cooking water. Bring to the boil. Remove from heat and stir spinach through.

  • 5. Divide pasta between serving bowls, then top with meatballs, sauce and grated parmesan cheese.

  • Tip: For a gluten free option, replace spaghetti with a gluten free pasta.


  • • Energy 2583Kj • Protein 30g • Total Fat 31g • Saturated Fat 15g • Carbohydrates 53g • Sugars 9g • Sodium 1043mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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