Spaghetti with Mozzarella Stuffed Meatballs
Ingredients
Meatballs
1 lb lean ground beef
12 oz sweet Italian ground sausage (or spicy if you prefer)
1/4 cup bread crumbs
2 eggs
1/4 cup freshly grated Parmesan
1 clove garlic, finely chopped
1/4 onion, chopped fine
1/2 lb mozzarella, cut in 1/2 inch cubes
Sauce
2 – 28 oz cans San Marzano crushed tomatoes
1 small can tomato paste
1 – 8 oz package baby bella mushrooms, chopped
1 medium onion, chopped
1/2 green pepper, chopped
3 cloves garlic, chopped
1 1/2 tablespoons dried Italian blend seasoning (oregano, basil, marjoram, thyme, rosemary, savory, and sage) – OR – about
1/2 cup fresh torn basil and 2 tablespoons fresh Italian flat leaf parsley
2 teaspoons salt, or more to taste
1/4 cup good red wine (optional)
Extra Ingredients
1 lb spaghetti
olive oil
Freshly grated Parmesan Cheese
Instructions
Preheat a large pot. Drizzle with olive oil. Add mushrooms, onions and bell peppers for the sauce. Sautee until mushrooms are tender. Add salt and garlic.
Sautee for 2 – 3 minutes and add crushed tomatoes. Add dried herbs, if using, and season with salt to taste. Add wine if using. Bring to a boil and reduce to a simmer for 4-6 hours.
Combine all ingredients for meatballs in a large bowl. Combine well with a fork, or like I do, with my hands. Take each mozzarella cube and form a meatball around it.
When you have all the meatballs formed, preheat a large skillet and drizzle with olive oil. Cook meatballs over medium heat until browned on all sides.
Prepare spaghetti according to package directions. With sauce at a simmer, as meatballs finish cooking, drop them in the sauce. Let simmer 5 – 10 minutes and serve. If using fresh herbs, add them now, and wilt in before serving.
Notes
adapted from Angie Mcgowan from Eclectic Recipes via Family Kitchen