So, eventually people may start to notice a trend in my posts… I LOVE cheese and I love pastas, especially meaty pastas. A long time ago I saw a recipe in Everyday with Rachael Ray that I was intrigued by: Mozzarella Stuffed Meatballs. Here are a few things on my favorite foods list:
Spaghetti – check
Meatballs (or meat sauce) – check
Cheese – check
Ice Cream – that would just be gross!
Diet Dr Pepper – as my drink, check!
Tacos – the night before, check!
Anyway, you get the picture… this recipe incorporates some of my faves so when I saw it surface on What’s Cooking I couldn’t believe that I had completely forgotten about it over the last year or two! What was I thinking?!?!
These are going on my favorites list!! SOOO GOOD!!
Spaghetti with Stuffed Meatballs
Recipe curtesy of Rachael Ray
photo from Amber’s Delectable Delights (I forgot to take a pic!)
1/4 c. dried breadcrumbs (recipe calls for plain, I used Italian)
1/2 c. milk or water (I used milk)
1 Tablespoon EVOO
3 cloves of garlic (2 smashed, 1 chopped)
2 28-oz cans crushed tomatoes (I used my own marinara sauce in the freezer)
1 lb ground meat (recipe calls for ground sirloin, you could use whatever I’m sure!)
2 tablespoons flat leaf parsley
1/2 c. fresh grated parm plus more for serving
1 large egg
4 oz. mozzarella cheese, cut in to 20 1/2″ cubes (I used provel cheese – a St. Louis cheese used on pizzas)
1 lb of spaghetti (I used 1/2 pound because I froze 1/2 the meatballs!)
– in a medium bowl soak the breadcrumbs in the milk
– 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.
-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.
– 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.
– 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.