Spaghetti With Stuffed Meatballs
This hearty and comforting dish combines tender meatballs filled with gooey cheese, simmered in a rich tomato sauce until flavorful and juicy. Served over a bed of spaghetti and topped with fresh parsley and grated Parmigiano-Reggiano cheese, it's a crowd-pleasing meal that will leave everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 1/3 cup milk
- 1 cup fresh bread crumbs
- 1 lb. ground pork
- 1 lb. ground veal
- 1 lb. ground 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 cheese, cut into
- 1/2-inch cubes
- Olive oil for frying
- About 6 cups tomato sauce (see related recipe
- at left)
- 2 lb. spaghetti, cooked and drained
- Grated Parmigiano-Reggiano cheese for serving
Instructions
- In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.
- In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.
- Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.
- Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.
Comments
No comments found.