Spaghetti with Mozzarella-Stuffed Meatballs

From Every Day with Rachel Ray. Sauce is quite bland — needs more spices. Extra meatballs can be cooked in 400 degree oven for 10 minutes. I substituted meatloaf mix for ground beef for more flavor.

Has Kim tried this? Yes 

1/4 c plain bread crumbs

1/2 c milk or water

1 tbsp EVOO

3 garlic cloves, 2 smashed and 1 chopped

2 28-oz cans crushed tomatoes


1 lb lean ground sirloin 

2 tbsp chopped flat-leaf parsley

1/4 c freshly grated Parm-Reg cheese

1 large egg

4 oz mozzarella cheese, cut into 1/2 in cubes

1 lb 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 and season to taste. Let simmer over low heat, stirring occasionally.

3. Add the beef, chopped garlic, parsley, Parm-Reg cheese, egg, and 1 tbsp salt to the soaked bread crumbs and stire with a fork until combined. Place about 2 tbsp 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 cheese.

4. Stire 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, sprinke with Parm-Reg cheese, and serve. 


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