Spaghetti With Stuffed Meatballs |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
I think the title says it all, but I must say this is a GREAT recipe. Very simple ingredients and wonderful flavor and a little surprise inside each meatball. This recipe came from a Williams-Sonoma Catalog. Ingredients:
1/3 cup whole milk |
1 cup fresh breadcrumb |
1 lb ground pork |
1 lb ground beef |
1 lb ground veal |
1/3 cup fresh flat leaf parsley, minced (plus more for garnish) |
3 eggs, lightly beaten |
3 garlic cloves, minced |
1 3/4 teaspoons kosher salt |
1/2 teaspoon fresh ground pepper |
1/3 lb mozzarella cheese, cut into 1/2inch cubes |
olive oil (for frying) |
6 cups tomato sauce (pick your favorite) |
2 lbs spaghetti, cooked and drained |
grated parmigiano-reggiano cheese (for serving) |
Directions:
1. In a large bowl, combine milk and bread crumbs.
2. Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper.
3. Mix briefly with hands, do not over work.
4. Form into 2 balls.
5. Seal a cheese cube into center of each ball.
6. In a large skillet, over medium-high heat, heat 1/2 oil until almost smoking.
7. Brown meatballs 1 minute per side.
8. Transfer to paper towel-lined tray.
9. Discard oil in pan.
10. Pour tomato sauce into pan; bring to simmer over medium-high heat.
11. Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 30 minutes.
12. Uncover; Cook 10 minutes more.
13. Serve over pasta with cheese, garnish with parsley.
|
|