Disclosure: This is a sponsored conversation written by me on behalf of Little Italy in the Bronx. The opinions and text are all mine.
When it comes to the easiest dinner ever, pasta and sauce would naturally come to your mind, right? Well, this is far better than any plain pasta and classic sauce. Don’t you agree with me?
Not only that, I’ve made these incredibly delicious and I must add easy, cheese stuffed meatballs, but I cooked them in this equally incredible Little Italy in the Bronx Marinara, which I found very well stocked on the shelves in the pasta sauce aisle at my local Publix.
I got to tell you that this meal never lasts long on our table. I always have to make extra because I love these meatballs in my sandwich the next day. This is my family’s absolute favorite dish. The meatballs came out so perfect; especially when you have Italian bread to mop up all that sauce. It is pure comfort food that I’ve been making for years.
Little Italy in the Bronx sauce is made with simple and wholesome ingredients. They use imported Italian tomatoes, no paste, it’s gluten-free and let’s not forget that Little Italy in the Bronx sauce is actually made in small batches.
Little Italy in the Bronx sauces comes in multiple varieties available at Publix, of course. You can find Marinara, Tomato Basil, Alla Vodka, Arrabbiata and Alfredo sauce.
With every purchase made, a portion of the proceeds from the sale of Little Italy in the Bronx sauce is passionately devoted to the Belmont Business Improvement District, a local nonprofit organization.
These funds tremendously help wonderfully preserve the traditions of the area by enthusiastically promoting business development, cultural programming, and streetscape improvements so that Little Italy in the Bronx can properly preserve its unique charm for future generations.
Little Italy Arthur Avenue in the Bronx is designated as one of the “great streets” of America by the American Planning Association. It’s a global destination known around the world for its restaurants, handmade local and imported goods, and the authentic Italian culture that’s been passed down by the generations of families that have lived, worked and shopped there for well over a century.
Make sure to visit their website HERE
Also, from 10/27/18 – 11/9/18, you can find Little Italy in the Bronx pasta sauce on sale at Publix for $3.99 ($2 off the original price per bottle).
Cheese Stuffed Meatballs
These meatballs are not only delicious but extremely easy to prepare. Serve over pasta or in bread as a meatball sub.
- 16 + pieces cheddar cheese cubed
- 2 lb. ground beef
- 1/2 cups Italian breadcrumbs
- 1-2 eggs
- 1 tablespoon dried parsley
- 1 tablespoon onion powder
- Salt and ground black pepper to taste and a generous pinch of each
- 1 tablespoon olive oil plus a drizzle to coat the skillet
- 1 jar 24 oz. Little Italy in the Bronx Marinara
Cheese For the sauce:
- 1 large egg beaten
- 8 oz. container ricotta cheese
- 1 cup mozzarella cheese shredded
- 2 ounces freshly grated parmesan cheese
- 1/2 tablespoon dried parsley
- Salt and ground black pepper to taste a good pinch of both.
- Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
- Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
- In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
- Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
- Serve warm over pasta. Garnish with more herbs and parmesan, if desired.
Leftovers: Place in airtight container and refrigerate for up to 5 days or freeze for a month.