Spaghetti with Stuffed Meatballs
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
- 2 lb. spaghetti, cooked and drained
- Grated Parmigiano-Reggiano cheese for serving
Directions
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.
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Rated 5 out of
5
by
CA cook from
Love these meatballs!
I use my grandma’s spaghetti sauce rather than the tomato sauce recommended in the recipe. But, I think they’d be delicious no matter what sauce you use....we’ll alfredo probably isn’t a good choice. I love freeze beautifully and make additional t dinnerst.
Date published: 2019-01-20
Rated 5 out of
5
by
Tonya67 from
The fresh herbs make all the difference!
Excellent recipe. A lot of work, but well worth it. Very light but flavorful.
Date published: 2017-06-12
Rated 5 out of
5
by
SoDakLady from
Kid's Favorite
Great recipe and makes enough to freeze for another day. Make sure you brown each meatball on all sides (to a darker brown) or you will have issues with the meatballs falling apart after the are added to the sauce. I found that using 2 lbs (90/10) ground beef to one lb pork and one lb veal makes the consistency firmer. Also I combine one cube mozzerella and one cube provolone in each meatball makes for a phenomonal taste explosion. I freeze half of the meatballs in a container with half of the tomato sauce and they are great for meatball subs or another spagetti and meatball dinner in a few weeks.
Date published: 2012-04-14
Rated 2 out of
5
by
Zelda21 from
Great concept, but not the best meatballs
The idea of the cheese cube in the meatballs is great. However, having made many different meatball recipes over the years, I did not thing this was that great of a recipe. The meatballs did not hold their shape all that well and the taste was just OK. I recommend using your favorite Italian spiced meatball recipe and adding in the cheese cube.
Date published: 2012-01-08