Spaghetti With Mozzarella-Stuffed Meatballs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Every Day with Rachael Ray. 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.
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