Spaghetti with Mozzarella-Stuffed Meatballs

spaghetti with mozzarella-stuffed meatballs
  • Cook Time
  • Prep Time
  • 5Servings


  • 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


In a medium bowl, soak the bread crumbs in the milk.

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.

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.

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.

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.