Spaghetti with Stuffed Meatballs
Cristy Clarke
ingredients
- 1/3 cup milk
- 1 cup fresh bread crumbs
- 1 lb. each ground pork, veal and beef
- 1/3 cup minced fresh flat-leaf parsley, plus more for garnish
- 3 eggs, lightly beaten
- 3 garlic cloves, minced
- 1 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/3 lb. mozzarella or provolone, cut into 1/2" cubes
- olive oil for frying
- About 6 cups tomato sauce
- 2 lb. spaghetti, cooked and drained
- Grated Parmigiano-Reggiano for serving
directions
- 1
In large bowl, combine milk and bread crumbs. Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2“ balls. Seal a cheese cube into center of each ball. In large electric skillet set on medium-high heat, heat 1/2” oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel-lined tray.
- 2
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.
Source: Serves 10-12
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