STUFFED MEATBALLS

By tuqui13

Ingredients

• 1/3 cup milk
• 1 cup fresh bread crumbs
• 1 lb. each ground pork, veal and beef
• 1/3 cup minced fresh flat-leaf parsley,+ 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, cut into 1/2" cubes
• Olive oil for frying
• About 6 cups tomato sauce
• 2 lb. spaghetti, cooked and drained
• Grated Parmigiano-Reggiano for serving

Details

Servings 10

Preparation

Step 1

In large bowl, combine milk and bread crumbs. Add meats, 1/3 cup parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2" balls. Seal a cheese cube into center of each ball. In large electric skillet set on medium-high heat, heat 1/2" oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel-lined tray.

Discard oil in pan. Pour tomato sauce into pan; bring to simmer over medium-high heat. Add meatballs, reduce heat to medium-low, cover and simmer until cooked through, 30 minutes. Uncover; cook 10 minutes more. Serve over pasta with cheese