Thursday, May 21, 2009
Mozzarella Stuffed Spaghetti and Meatballs
This is a great traditional Spaghetti and Meatballs recipe but the secret is that the meatballs are filled with little balls of boccaccini (fresh mozzarella)!!!
2 lbs. ground sirloin
2 T A1 steak sauce
1 T worsheshire
1 T grill seasoning
1 T tomato paste
1/4 cup paremsan cheese
2 pieces of bread, crumbled and soaked in milk (squeeze out excess milk)
Dash bread crumbs
1/2 sweet onion, finely diced *optional
2 cloves garlic, diced
Combine fully and set aside.
1 large can of high quality whole tomatoes
1 can diced tomatoes
1 jar of your choice of pasta sauce
3 cloves garlic, diced
boccaccini (small balls of Fresh Mozzarella)
Great served with homemade garlic bread!!!
Form meatballs around little balls of boccaccini and set aside. Make sure the cheese is fully encased in the meat.
Make up to 20 meatballs. Boil large pot of water. Drop 7-10 balls at a time into the rapidlly boiling water. Allow each ball to boil for 2-3 minutes. Remove from water and set on a baking sheet or in muffin tins.
Bake meatballs for 30 mins on 375.
Combine sauce ingredients and bring to a boil. Reduce to simmer and smash up the whole tomatoes. Let simmer while meatballs are baking and then add the meatballs to the sauce. Let cook additional 15-20 mins.
Top spaghetti with GENEROUS AMOUNTS OF SAUCE and 3-4 meatballs each. Garnish with lots of fresh basil and parmesan cheese.