Recipe by hungrykitten
From Every Day with Rachael Ray.
Top Review by Axe
This was fantastic! My wife AND daughter keep asking me to make it again. The meatballs end up super moist and tender with the cheese in there. Watch your temperature in the pan though. My sauce started to stick a bit as I was waiting for it to thicken. Stir regularly, but don't play with the meatballs too much as the cheese will leak out as it melts. Thanks for posting a keeper!
- 1⁄4 cup plain breadcrumbs
- 1⁄2 cup milk or 1⁄2 cup water
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, 2 smashed and 1 chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 lb lean ground sirloin
- 2 tablespoons chopped flat leaf parsley
- 1⁄2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
- 1 large egg
- 4 ounces mozzarella cheese, cut into 20 (1/2-inch)
- 1 lb spaghetti
Directions See How It's Made
- In a medium bowl, soak the bread crumbs in the milk.
- In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.
- Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.
- Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.