Spaghetti with Mozzarella-Stuffed Meatballs

April 2006
Spaghetti with Mozzarella-Stuffed Meatballs

by 61 people

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Makes: 5 servings

Prep: 25 mins

Cook: 20 mins

  • 1/4 cup plain bread crumbs
  • 1/2 cup milk or water
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, 2 smashed and 1 chopped
  • 2 28 ounce cans  crushed tomatoes
  • Salt
  • 1 pound 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 cheese, cut into 20 (1/2-inch) cubes
  • 1 pound spaghetti
  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.
  • Toscolo Chianti 2004 (Italy)
Tip Side note
  • This tastes great with garlic bread. Melt butter with chopped garlic and spread it on crusty Italian bread. Broil until golden brown.