Friday, October 22, 2010

Spaghetti with Mozzarella-Stuffed Meatballs

This recipe is amazing and such a nice change to your every day spaghetti recipe, plus the's quick and easy!!

Recipe Courtesy of:  Every Day with Rachael Ray


*1/4 cup plain bread crumbs
*1/2 cup milk
*1 Tbsp extra-virgin olive oil
*3 garlic cloves, minced
*2 28-oz cans crushed tomatoes
*Salt to taste
*1 pound lean ground sirloin
*2 Tbsp chopped flat-leaf parsley
*1/2 cup freshly grated Parmigiano-Reggiano cheese
*1 large egg
*4oz mozzarella cheese, cut into 20 1/2-inch cubes
*1 pound 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 2 garlic cloves (minced) 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, the last garlic clove (minced), parsley, cheese, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined.  Place about 2 Tbsp 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 more Parmesan cheese and serve.


  1. This sounds like the perfect meal for a fall day. I'm following so I don't miss any more of your recipes!

  2. Thanks Heidi, it is definitely a perfect fall meal! :)

  3. Sounds yummy....and who doesn't like to eat spaghetti and meatballs.....and cheese??? Yum-o!!


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