Spaghetti With Stuffed Meatballs
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 78.78 ml whole milk
- 236.59 ml fresh breadcrumb
- 453.59 g ground pork
- 453.59 g ground beef
- 453.59 g ground veal
- 78.78 ml fresh flat leaf parsley, minced (plus more for garnish)
- 3 eggs, lightly beaten
- 3 garlic cloves, minced
- 8.62 ml kosher salt
- 2.46 ml fresh ground pepper
- 151.04 g mozzarella cheese, cut into 1/2inch cubes
- olive oil (for frying)
- 1419.54 ml tomato sauce (pick your favorite)
- 907.18 g spaghetti, cooked and drained
- grated parmigiano-reggiano cheese (for serving)
directions
- In a large bowl, combine milk and bread crumbs.
- Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper.
- Mix briefly with hands, do not over work.
- Form into 2" balls.
- Seal a cheese cube into center of each ball.
- In a large skillet, over medium-high heat, heat 1/2" oil until almost smoking.
- Brown meatballs 1 minute per side.
- Transfer to paper towel-lined tray.
- Discard oil in pan.
- Pour tomato sauce into pan; bring to simmer over medium-high heat.
- Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 30 minutes.
- Uncover; Cook 10 minutes more.
- Serve over pasta with cheese, garnish with parsley.
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RECIPE SUBMITTED BY
Matthew Molus
Mission Viejo, CA