Besides National Wine Day and my birthday, I can’t think of any other National Holiday I would rather celebrate than Meatball Day…

I’m not kidding haha

One of the first dishes I ever really perfected, was spaghetti and meatballs. I think I have the best recipe there is, and today, I am finally going to share my secret..I wonder if you can guess what it is??

Drop your guess in the comments. Go on, I’ll give you a minute… 🙂

OK SPOILER ALERT happening in 3,2,1………….

I have never made a meatball I didn’t love and I think it has everything to do with using Stove Top Chicken stuffing as my binder. It has all of the flavors you want and need, so not only does it taste amazing, it decreases the amount of things you need to buy!

For this momentous occasion, I did not going lightly, I decided to do one giant, cheese filled meatball.  I used around 3 pounds of ground chuck,  73% lean. You want that fat for the  flavor and I urge you, unless you are specifically looking to cut down on fat, DO NOT use the leanest ground chuck, because even with the Stove Top, the flavor and the right texture just isn’t there! I start by preheating the oven to 425 degrees and in a large bowl, mixing the meat, 2 eggs, about a half cup of my homemade spaghetti sauce (you can use any red sauce you like), a generous amount of shredded parm cheese, salt and pepper and honestly, I am not sure how much Stove Top I use, but use enough so that everything sticks together well..if I had to guess, maybe a cup and a half? haha

Get your hands in there and mix, mix, mix!! Once you have it all together, take about one half of the mixture and form it into a meatball. Then, place it on a can be any pan, but I chose to use my cast iron. Once you have it laid out, give it a little well in the middle because we are going to be putting CHEESE in this perfect meatball! I used 5 pieces of thinly sliced Provolone and a few sprinkles of mozzarella. After all the cheese is in, take the remaining half of the meat mixture, roll into a large meatball and place over top of the cheese and meat,  making sure to squeeze the big meatball together at the seems so the cheese doesn’t completely come out!

Bake uncovered for 35 minutes, pull out, cover with foil and cook for another 15 minutes. Let sit for about 10 minutes before cutting into little pie pieces. Do not be alarmed by all the cheese, it is TOTALLY HEALTHY!!!

I served with some sauce and bread on the side, but feel free to make a pasta to go with as well!

You will never look at a frozen meatball again!

Happy Eating!



-3lb ground chuck

-2 cups dry Stove Top

– 2 eggs

-1/2 cup red sauce

-1 cup mozzarella cheese

– 1/2 cup parmesan cheese

-5 slices thinly sliced provolone cheese