Sun Dried Tomato Cheesy Meatballs

Was very flavorful! I just used shredded mozzarella cheese as that is what I had on hand. Will definitely make again.

This was my first time making meatballs. Had some frustrations along the way, but we got there. Didn’t blow my mind with flavor, but I’d say 7/10.

Forgot to make zoodles to go with it, but it was great otherwise!

We fix a batch of these every week. I add mushrooms into the meatballs and eat with a little sauce, which is delish. My son makes a box of pasta for his and we eat for days! An 8 oz can of mushrooms really expands my quantity. I make a pan of big meatballs for me and a pan of smaller ones for him, which I take out at 15 minutes mark. It’s so moist and good too. I’ve tried a lot of meatballs recipes and never been impressed… until now! I make them a day ahead of time, put them on a parchment lined baking sheet and refrigerate overnight so they don’t fall apart. Instead of frying, I just put that pan in the oven on 375 for 20-25 minutes. I use a thermometer. So easy!