Spaghetti With Mozzarella-stuffed Meatballs

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1/4 cup plain breadcrumbs
• 1/2 cup milk or 1/2 cup water
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, 2 smashed and 1 chopped
• 2 (28 ounce) cans crushed tomatoes
• salt
• 1 lb 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 mozzarella cheese, cut into 20 (1/2-inch)
• 1 lb spaghetti

Recipe

• 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.