Monterey Jack Meatballs Recipe

4.5 3 3
Monterey Jack Meatballs Recipe
Monterey Jack Meatballs Recipe photo by Taste of Home
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Monterey Jack Meatballs Recipe

Read Reviews
4.5 3 3
Publisher Photo
My family loves pizza and could eat it every day. With a surprise cheese center, these saucy meatballs capture that fabulous pizza flavor.
MAKES:
5 servings
TOTAL TIME:
Prep: 2o min. Cook: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 2o min. Cook: 20 min.

Ingredients

  • 1 egg
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 block (4 ounces) Monterey Jack cheese, cut into 20 cubes
  • 2 tablespoons canola oil
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 cup shredded Monterey Jack cheese

Directions

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Divide into 20 portions and shape each portion around a cheese cube.
In a large skillet, brown meatballs in oil; drain. Add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the meat is no longer pink. Sprinkle with cheese. Yield: 20 meatballs.
You can enjoy Monterey Jack Meatballs by themselves. But for an even heartier meal, serve with cooked pasta and salad. Or serve on rolls for a deliciously different sandwich.
Originally published as Monterey Jack Meatballs in Taste of Home Ground Beef Cookbook 1999, p32

Nutritional Facts

4 each: 436 calories, 28g fat (11g saturated fat), 126mg cholesterol, 954mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 30g protein.

  • 1 egg
  • 1/2 cup milk
  • 1 cup soft bread crumbs
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 block (4 ounces) Monterey Jack cheese, cut into 20 cubes
  • 2 tablespoons canola oil
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 cup shredded Monterey Jack cheese
  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Divide into 20 portions and shape each portion around a cheese cube.
  2. In a large skillet, brown meatballs in oil; drain. Add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the meat is no longer pink. Sprinkle with cheese. Yield: 20 meatballs.
You can enjoy Monterey Jack Meatballs by themselves. But for an even heartier meal, serve with cooked pasta and salad. Or serve on rolls for a deliciously different sandwich.
Originally published as Monterey Jack Meatballs in Taste of Home Ground Beef Cookbook 1999, p32

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Reviews forMonterey Jack Meatballs

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Joscy User ID: 2694585 88200
Reviewed Jun. 9, 2014

"Recipe saved to RB! For a **person with Type I Diabetes**, these seem to be friendly with 15grams carbs. per serving. THANK YOU for sharing. J."

MY REVIEW
rayeellen User ID: 602940 83509
Reviewed Sep. 30, 2013

"Okay. Nothing special."

MY REVIEW
martinna User ID: 2142710 75658
Reviewed Apr. 5, 2009

"My husband and I really liked these meatballs. I didn't have a block of monterey jack cheese so I substituted cheddar."

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