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.