I had pretty low expectations for this meal. My husband requested spaghetti, which isn’t my fave, and I thought this recipe looked…interesting. But not necessarily delicious. And the idea of “mozzarella-stuffed meatballs” sounded time-consuming. Boy, was I wrong on all counts. I threw this together in about 10 minutes (plus 20 to cook), and we Ate. It. Up. I can’t wait to make meatball sandwiches out of the leftovers!
SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS (recipe from Annie’s Eats)
1/4 cup breadcrumbs
1/2 cup milk
2 tsp olive oil
1 tbsp minced garlic, divided
1 28-ounce can crushed tomatoes
salt and pepper
1 pound ground sirloin
2 tbsp dried parsley
1/2 cup grated parmesan cheese
4 ounces mozzarella cheese, cubed
Spaghetti, cooked according to package instructions
- Soak breadcrumbs in milk and set aside. Heat olive oil in skillet and cook half the garlic until tender. Add tomatoes, season with salt and pepper, and let simmer.
- Add beef, remaining garlic, parsley, parmesan cheese, egg, and 1 tsp salt to breadcrumb mixture. Stir with fork until well mixed. Use about 2 tbsp meat mixture to form meatballs around mozzarella cheese cubes.
- Place meatballs in tomato sauce so they are submerged. Raise heat to medium-low and cook 20 minutes. Serve with spaghetti.
We LOVED this! I played around with the seasonings and accidentally only used half the parmesan cheese called for, and it still tasted great. I couldn’t get my meatballs fully submerged in the sauce, so I just made sure to turn them a few times while they cooked, which worked fine. We’ll definitely be having this again!