March 4, 2011

Spaghetti with Mozzarella Meatballs

This recipe is my own. Who doesn't love the combination of meat and cheese, especially when that cheese is stuffed inside a meatball and paired with a delicious homemade tomato sauce and noodles. I get hungry just looking at the picture above! The recipe below yields 12 good sized meatballs. Enjoy!

1. Ensure that the meat entirely surrounds the cheese so that the cheese doesn't leak out while in the oven.
2. Be very gentle with the meatballs when adding them back into your sauce. If you're not careful they may break which won't add any points for your presentation.

¼ cup milk
2 slices white bread, cut into cubes
1 pound lean ground beef
½ medium onion, diced
1 egg
1 Tbs chopped garlic
1 Tbs Italian seasoning
½ tsp salt
1 stick mozzarella string cheese, cut into 12 small cubes

2 Tbs olive oil
½ medium onion, diced
1 Tbs chopped garlic
1 can (28 oz) diced tomatoes
2 Tbs freshly chopped basil leaves
2 Tbs freshly chopped parsley leaves
Salt and fresh ground pepper to taste
16 oz spaghetti

1. Preheat oven to 400 degrees.
2. In a large bowl, combine the milk and bread. Let the bread absorb the milk.

3. Add remaining meatball ingredients except the cheese.

4. Using your hands, gently combine all the ingredients until they are thoroughly mixed.
5. Take about 3 Tbs of the meat mixture and roll into a ball and press into a patty.
6. Plaze a mozzarella cube onto the patty and bring up the sides around the cheese and roll between hands to form a ball.

7. Place onto a nonstick baking sheet. Repeat process with remaining meat and cheese.

8. Place the meatballs into the oven and cook for 12 minutes.
9. Remove baking sheet from the oven and set aside.

10. In a medium pot, heat olive oil over medium heat.
11. Add onion, garlic and sauté for 3 minutes.

12. Add remaining ingredients and simmer for 10 minutes.

13. Gently stir in the meatballs and any pan drippings from baking sheet.

14. Simmer for another 5 minutes.
15. Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes.

16. Drain and place pasta on a large serving platter.
17. Place the meatballs over the spaghetti. Pour the sauce on top and serve immediately.

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