Spaghetti with Mozzarella Stuffed Meatballs

As promised here is a new recipe that I tried tonight. This one came out of an insert in the April/May 2006 Everyday with Rachel Ray .

Spaghetti with Mozzarella-Stuffed Meatballs

1/4 cup plain bread crumbs ( I used Italian)
1/2 cup milk or water
1 tablespoon extra-virgin olive oil
3 garlic cloves, 2 smashed and 1 chopped

Two 28-ounce cans crushed tomatoes
Salt

1 pound lean ground sirloin
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into 20 (1/2-inch) cubes
1 pound spaghetti

1. In a medium bowl, soak the bread crumbs in the milk.
2. 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.
3. Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in you hand and press a mozzarella cube into the center. Shape the meat around the cheese forming a ball. Repeat with the remaining meat and mozzarella.
4. Stir the sauce and raise the heat to medium-low. Carefully place the meatballs in the sauce submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
5. Meanwhile bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with parmigiano-Regiano and serve.

My husband liked this pasta dish. I thought that the sauce needed a bit more seasoning or maybe if I had used flavored tomatoes it would have a little more zing. I think I will try it again another day with some additions.

If you try it let me know what motifcations you make.