Ingredients
14 lb monterey jack cheese or 14 lb gruyere cheese
2 tablespoons salad oil
1 (16 ounce) jar spaghetti sauce
Method
Sources
📖
Recipe1M+
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Large olive wood salad bowl — toss and serve at the table
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Large olive wood salad bowl — toss and serve at the table
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cut part of cheese into twenty to twenty-four 1/2-inch cubes. shred remaining cheese and set aside. in large bowl, with fork, mix well all remaining ingredients except salad oil and spaghetti sauce; shape some mixture around each cheese cube to make 1 1/2-inch meatballs. in 12-inch skillet over medium-high heat, in hot salad oil, cook meatballs until browned on all sides. spoon drippings from pan; add spaghetti sauce. reduce heat to low; cover and simmer 10 minutes. sprinkle meatballs with reserved shredded cheese.