I saw on Rachael Ray, that she put them in muffin tins and baked them. They would be less fattening that way. But I was wracking my brains trying to remember who did the meatballs that I'm looking for................EUREKA! I finally remembered. Tyler Florence! So I looked it up on FoodNetwork and here it is............... Spaghetti and Meatballs Recipe courtesy Tyler Florence 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons finely chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread , crust removed, cut into cubes, about 2 cups 2 pounds ground beef 2 pounds ground pork 1 egg 1/2 cup freshly grated Parmesan, plus more for serving Kosher salt and freshly ground black pepper 1/2 pound mozzarella cheese , cut into 10 (1-inch) cubes Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube. Preheat the oven to 350 degrees F. Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.

I made this recipe using skinless boneless chicken breasts - it was wonderful! Kind of like a chicken stroganoff. We used the leftovers today over pasta - cut up the leftover chicken & used the remaining sauce. My husband wants me to make it again this week! I think the water chestnuts could be changed out for artichoke hearts or even broccoli. Thanks for a great recipe.

Baked Mozzarella Bites Makes: 15 servings, 2 mozzarella bites each 1 pkg. (8 oz.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese 60 RITZ Reduced Fat Crackers 1 cup spaghetti sauce, heated Make It HEAT oven to 325°F. Cut cheese into 15 slices; cut each slice in half. SANDWICH crackers with cheese slices; place in 15x10x1-inch baking pan. BAKE 8 min. or until cheese begins to melt. Serve with spaghetti sauce. BACON-WRAPPED SHRIMP 1 (16 oz.) pkg. bacon 40 shrimp 1 (10 oz.) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around shrimp. Secure with toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes or until bacon is crisp. SPICED PEANUTS Spiced peanuts with Cajun seasoning blend and cayenne pepper. Ingredients: a.. 2 teaspoons vegetable oil b.. 1 1/2 teaspoons Cajun or Creole seasoning blend or chili powder c.. 1/4 teaspoon cayenne pepper, ground d.. 2 cups lightly salted dry roasted peanuts Preparation: Heat oil in a skillet over medium heat. Stir in seasoning and cayenne. Add peanuts to skillet; cook for 2 minutes stirring constantly. Serve warm or at room temperature. Store for up to 3 weeks in a tightly covered container. Serves 8.

Hi - I have a question about this yummy-sounding recipe. I leave for work at 7:00 AM and don't return until about 7:00 at night. That's 12 hours. If I cook this on low instead of medium, do you think it would be Ok? Hoping to try it out tomorrow. Thanks - Suzieque