Pasta (Meatballs Stuffed with Mozzarella and Pepperoni)

Betty Crocker Recipe
Pasta (Meatballs Stuffed with Mozzarella and Pepperoni)
Pasta (Meatballs Stuffed with Mozzarella and Pepperoni)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb lean ground beef

  • 1/2

    cup Progresso™ Italian style bread crumbs

  • 1

    teaspoon dried basil leaves

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon garlic powder

  • 12

    slices pepperoni, finely chopped

  • 1

    egg, slightly beaten

  • 16

    fresh mozzarella cheese balls (1 inch)

  • 4

    hoagie buns

  • 1

    cup marinara sauce, heated

  • Fresh basil leaves

Directions

1Heat oven to 400°F. Line 15x10x1-inch pan with foil. 2In large bowl, mix beef, 1/4 cup of the bread crumbs, the dried basil, salt, garlic powder, pepperoni and egg just until blended. In small bowl, place remaining 1/4 cup bread crumbs. 3Shape about 2 tablespoons beef mixture around each cheese ball; roll in bread crumbs. Place in pan. 4Bake 20 minutes or until no longer pink and meat thermometer inserted in meatball (not in cheese) reads 160°F. 5With serrated knife, cut buns horizontally in half, cutting to but not completely through one long side. Spoon about 2 tablespoons warm marinara sauce into each bun; top each with 4 meatballs, remaining marinara sauce and the fresh basil.

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