Spaghetti With Stuffed Meatballs

Submitted by Matthew Molus

"I think the title says it all, but I must say this is a GREAT recipe. Very simple ingredients and wonderful flavor and a little surprise inside each meatball. This recipe came from a Williams-Sonoma Catalog."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 10-12

ingredients

• 1⁄3 cup whole milk
• 1 cup fresh breadcrumb
• 1 lb ground pork
• 1 lb ground beef
• 1 lb ground veal
• 1⁄3 cup fresh flat leaf parsley, minced (plus more for garnish)
• 3 eggs, lightly beaten
• 3 garlic cloves, minced
• 1 3⁄4 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄3 lb mozzarella cheese, cut into 1/2inch cubes
• olive oil (for frying)
• 6 cups tomato sauce (pick your favorite)
• 2 lbs spaghetti, cooked and drained
• grated parmigiano-reggiano cheese (for serving)

directions

1. In a large bowl, combine milk and bread crumbs.
2. Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper.
3. Mix briefly with hands, do not over work.
4. Form into 2" balls.
5. Seal a cheese cube into center of each ball.
6. In a large skillet, over medium-high heat, heat 1/2" oil until almost smoking.
7. Brown meatballs 1 minute per side.
8. Transfer to paper towel-lined tray.
9. Discard oil in pan.
10. Pour tomato sauce into pan; bring to simmer over medium-high heat.
11. Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 30 minutes.
12. Uncover; Cook 10 minutes more.
13. Serve over pasta with cheese, garnish with parsley.