1/3 cup fresh flat leaf parsley (minced, plus more for garnis
3 eggs (lightly beaten)
3 garlic cloves (minced)
1 3/4 tsps kosher salt
1/2 tsp freshly ground pepper
1/3 lb mozzarella cheese (cut into 1/2-inch cubes)
olive oil (for frying)
6 cups tomato sauce (see related recipe at left)
2 lbs spaghetti, cooked and drained
parmigiano reggiano cheese (Grated, for serving)
Instructions
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.
Originally Submitted
11/16/2013
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