Spaghetti with Mozzarella-Stuffed Meatballs
Courtesy of Every Day with Rachael Ray 6 Servings • 25 Min. Prep Time • 20 Min. Cook Time • Fresh Italian bread from the bakery and a tossed salad.| Ingredients |
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| 1/4 c. dry breadcrumbs |
| 1/2 c. milk or water |
| 1 Tbsp. extra virgin olive oil |
| 3 cloves garlic, 2 smashed and 1 chopped |
| 2 (28 oz.) cans crushed tomatoes |
| 1 lb. lean ground sirloin |
| 2 Tbsp. chopped flat-leaf parsley |
| 1/2 c. parmesan cheese, freshly grated, plus more for serving |
| 1 large eggs |
| 4 oz. mozzarella, cut into 20 (1/2 in) cubes |
| 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 min.. 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 tsp. of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 Tbsp. 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 min.
5. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 min., and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.
Wine Pairings:
Cabernet Sauvignon, Merlot, Zinfandel