Spaghetti With Mozzarella-Stuffed Meatballs

From Every Day with Rachael Ray.

• Ready In: 45 mins
• Yields: 20 meatballs

Ingredients

• 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
•  salt
• 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

1. In a medium bowl, soak the bread crumbs in the milk.
2. 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.
3. 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.
4. 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.
5. 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.