Quick, cheesy, and packed with protein! These stuffed meatballs and veggie-loaded penne make the perfect dinner for busy nights or meal prep.  🍽️

Ingredients (2 servings)

For the meatballs

• 16oz 96% lean ground beef
• 1 mozzarella string cheese
• 2 tbsp bread crumbs
• 1/2 tbsp yellow mustard
• 1 tbsp egg white
• Salt & pepper 
• 1 tbsp minced garlic
• 1/2 tbsp lite soy sauce
• 1/2 tbsp worcestershire sauce

For the pasta & sauce

• 120g protein penne
• 1/2 or whole zucchini
• 1/2 or whole bell pepper
• 1/2 onion
• 1 cup pasta sauce
• 28g shredded mozzarella

Nutritional Information (per serving)

• Calories: 545 cal
• Protein: 50g
• Carbohydrates: 38g
• Fat: 22g

Here’s how to make it:

1. Prep the meatballs: In a bowl, combine ground beef, breadcrumbs, mustard, egg whites, garlic, soy sauce, Worcestershire, salt, and pepper. Mix well. Save a small portion of the beef for the sauce if you like a meat sauce.

2. Prep the veggies: Dice the zucchini, bell pepper, and onion. Set aside. 

3. Stuff the meatballs: Cut the string cheese into small pieces. Form meatballs around each piece, rolling tightly to seal.

4. Cook the pasta: Boil water and cook the penne until al dente (or your preference). Drain and set aside.

5. Sauté the veggies: In a skillet sprayed with cooking spray, cook the diced zucchini, bell pepper, onion, and leftover ground beef (if using). Add pasta sauce and season to taste.

6. Cook the meatballs: In a separate skillet, cook meatballs on medium-high heat, turning occasionally until browned on all sides (10–15 min). Scoop some sauce to cover the meatballs, add a splash of water, cover, and let steam to finish cooking through.

7. Combine everything: Add the cooked pasta and meatballs to the sauce. Stir and let simmer for another 5 minutes to blend flavors.

8. Serve: Plate, top with shredded mozzarella and parsley, and enjoy!

What do you think of this recipe? Leave me a comment 💛