Spaghetti with Mozzarella Stuffed Meatballs

● 1/4 cup plain bread crumbs
● 1/2 cup milk or water
● 1 tbsp. extra virgin olive oil
● 3 garlic cloves, 2 smashed, 1 chopped
● 2 28 oz crushed tomatoes
● 1 lb. lean ground sirloin
● 2 tbsp. flat-leaf parsley, chopped
● 1/2 cup parmesan cheese, grated
● 1 egg
● 4 oz. mozzarella cheese, cut into 20 cubes
● 1 lb. spaghetti

Directions:

In medium bowl, soak the bread crumbs in the milk.

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.

Add the beef, chopped garlic, parsley, parmesan cheese, egg, and 1 tsp of salt to the soaked bread crumbs and stir with a fork, until combined. Place about 2 tbsp 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 remaining meat and mozzarella.

Stir the sauce and raise the heat to medium-low. Carefully place the meatballs in the sauce, submerging them completly. Bring the sauce to a simmer, and cook without stirring for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with parmesan cheese and serve.

Recipe from Everyday with Rachael Ray magazine