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.