Spaghetti With Homemade Meatballs
These mozzarella-stuffed meatballs simmered in a rich tomato sauce are a comforting and satisfying dish that is sure to please your family and friends. The juicy meatballs are infused with herbs and buttermilk-soaked bread, adding layers of flavor and tenderness. Serve this hearty meal over a bed of steaming spaghetti, sprinkled with grated Parmigiano-Reggiano cheese for an extra touch of indulgence. A perfect recipe for bringing everyone together at the table!
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1 yellow onion, finely diced
- Kosher salt and freshly ground pepper, to taste
- 3 garlic cloves, minced
- 2 cups torn pieces crustless white bread (1/2-inch pieces)
- 1/2 cup buttermilk
- 2 lb. ground beef
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp. finely chopped fresh thyme
- 5 oz. mozzarella cheese, cut into 1-inch cubes
- 7 cups tomato sauce (see related recipe at left)
- 1 1/2 lb. spaghetti, cooked and drained
- Grated Parmigiano-Reggiano cheese for serving
Instructions
- In a large sauté/simmer pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and salt and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Let cool.
- In a bowl, combine the bread and buttermilk. Add the ground beef, onion mixture, parsley, thyme, 2 1/2 tsp. salt and 1/2 tsp. pepper and mix with your hands until cohesive. Form the mixture into 10 meatballs. Stuff a cheese cube into the center of each one, then reroll the meatball.
- In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Working in 2 batches, brown the meatballs, about 8 minutes per batch. Transfer to a plate. Reduce the heat to medium, pour the tomato sauce into the pan and add the meatballs. Simmer, turning the meatballs once, until they are cooked through, 25 to 30 minutes.
- Divide the spaghetti among individual bowls and top with the sauce and meatballs. Pass the cheese alongside. Serves 5 to 6.
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