Cheese Stuffed Meatballs and Spaghetti

This is one of our family's favorite meals. The girls usually fight over the last meatball. They love getting to the middle and finding yummy, oozing cheese. I double this recipe and we enjoy leftover the next night.

1 lbs. ground beef
3 Tbsp. Parmesan cheese
2 Tbsp. Italian bread crumbs
1 clove garlic
1 egg
1/2 block of mozzarella cheese, cubed
Large jar of spaghetti sauce
Spaghetti

Mix ground beef, Parmesan cheese, bread crumbs, garlic and egg just until blended. Take one cube of mozzarella cheese and form a meatball around it. Make sure none of the cheese is poking through. Add raw meatballs to a large saucepan, cover with sauce and let simmer for an hour or two. Stir about every 15 minutes or so to keep the meatballs from sticking. Letting the meatballs cook in the sauce makes for a wonderfully, moist meatball and delicious sauce that tastes homemade. Cook the spaghetti according to package directions. Enjoy!

Makes: 4 servings

Mexican Spaghetti

This recipe is adapted from the Betty Crooker cookbook. It is a nice twist on a family-favorite.

1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can diced tomatoes (I like the kind with chilies in them for this recipe)
1 bunch fresh cilantro
1 c. shredded Monterey Jack cheese
4 - 6 oz. spaghetti

Cook spaghetti according to package directions. In a large saucepan, brown ground beef; drain. Add taco seasoning, corn and tomatoes, not draining any of the canned items. Simmer for 5 - 10 minutes. Add cooked pasta and stir. Serve topped with fresh cilantro (do not leave this out - it makes this dish!) and cheese.