Spaghetti with mozzarella-stuffed meatballs recipe by lisa evanoff: 0 comments 0 likes i like it ingredients for 5 1/4 cup plain bread crumbs 1/2 cup milk or water 1 tablespoon extra-virgin olive oil 3 garlic cloves, 2 smashed and 1 chopped two 28-ounce

1. Spaghetti with Mozzarella-Stuffed Meatballs

2. Recipe by Lisa Evanoff: 0 comments 0 likes I like it
Ingredients for 5

3. 1/4 cup plain bread crumbs
1/2 cup milk or water
1 tablespoon extra-virgin olive oil
3 garlic cloves, 2 smashed and 1 chopped
Two 28-ounce cans crushed tomatoes
Salt
1 pound 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) cubes
1 pound spaghetti

4. Level → Medium

5. 1 In a medium bowl, soak the bread crumbs in the milk.

6. 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.

7. 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.

8. 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.

9. 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.