Monday, March 21, 2011

Spaghetti with Stuffed Meatballs

Ingredients:

  • 1/3 cup milk
  • 1 cup fresh bread crumbs
  • 1 lb. ground pork
  • 1 lb. ground veal
  • 1 lb. ground beef
  • 1/3 cup minced fresh flat-leaf parsley, plus more
    for garnish
  • 3 eggs, lightly beaten
  • 3 garlic cloves, minced
  • 1 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1/3 lb. mozzarella or provolone cheese, cut into
    1/2-inch cubes
  • Olive oil for frying
  • About 6 cups tomato sauce (see related recipe
    at left)
  • 2 lb. spaghetti, cooked and drained
  • Grated Parmigiano-Reggiano cheese for serving

Directions:

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.

Williams-Sonoma Kitchen.

Spaghetti with Stuffed Meatballs

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