My child came home from school today a little bit tired and cranky. I came home from work a lot tired, with some swollen glands in my throat…a forboding feeling for the sickness to come. The only solution, before a bubble bath and some extra bedtime snuggles, was a massive amount of carbs, AKA, spaghetti night.

If you have a child like mine, he is a pasta purist. He will eat any kind of pasta, but only with butter and cheese (sauce on the side, please, unless you want to be taking pictures of the meal for one of my favorite Instagrams, My Kids Can’t Eat This).

One of my favorite side dishes to go with one of my favorite dishes, garlic bread, is mozzarella stuffed meatballs. I use turkey, simply because Cole and I do not eat a lot of beef. I was a vegetarian for a very long time, and now only eat white meat. Cole could live on cheese and bread, so we are a parent/child match made in heaven.

Preheat your oven to 375°

Combine your turkey meat, one cup of Italian breadcrumbs and one tablespoon of Italian seasoning in a bowl. Add some salt to taste, typicallt around one teaspoon for me. Turkey meat has less sodium than red meat. So if you are using red meat, do not add salt. Stir to combine

Now, divide your turkey meatball deliciousness into meatballs. I will not judge you on how big they are, but they do need to be large enough to cover your cheese.

Next, cut your mozzarella cheese into cubes. Push one cube of cheese into each meatball, and round the meat around the cheese (I prefer more cheese, because you know, that is how we roll here).

Drizzle with olive oil and bake for 20 minutes. Remove from oven and flip over, then bake for an additional 10 minutes until browned. (Some oven times might vary)

Serve over spaghetti with grated parmesan cheese and enough garlic bread to make your day better.