Olive-Stuffed Meatballs

Olive-Stuffed Meatballs

Serve these hearty meatballs with pasta for a main dish or all by themselves as a great entertaining appetizer!

  • prep
  • cook
  • 4 servings


  • 1/3 cup fresh bread crumbs

  • 1/4 cup skim or 1% lowfat milk

  • 1 lb. lean ground beef

  • 1 egg white

  • 2 cloves garlic, minced

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 ounce mozzarella cheese, cut into 16 tiny pieces

  • 1 can Lindsay® Black Ripe Pitted Olives, drained

  • 6 oz. multi-grain or whole wheat thin spaghetti, broken in half

  • 1 (24 oz.) jar tomato-basil pasta sauce (spicy or mild as desired)

  • 1/4 cup chopped fresh basil or Italian parsley

Cooking Directions

  1. Heat oven to 425°F.

  2. Combine breadcrumbs and milk in a medium bowl; mix well. Add meat, egg white, garlic and pepper; mix well.

  3. Shape mixture into 16 balls. Stuff one cube of cheese into 16 of the olives. Wrap 1 piece of meat mixture completely around stuffed olive; place on a 15 x 10-inch jellyroll pan or shallow baking pan.

  4. Bake 12 minutes or until lightly browned and set.


Meanwhile, cook spaghetti according to package directions omitting salt.

  6. Cut remaining olives in half. Heat pasta sauce and halved olives in a large deep skillet over medium heat until hot. Add cooked meatballs to sauce; heat through, about 3 minutes, stirring once.

  7. Drain spaghetti; transfer to four serving plates.

  8. Spoon meatballs and sauce over spaghetti; top with basil.


  • Calories475
  • Fat15g
  • Protein36g
  • Cholesterol63mg
  • Total Carbs50g
  • Fiber6g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.