Spaghetti with Mozzarella - Stuffed Meatballs
In a bowl, soak the breadcrumbs in the milk. In a large saucepan, heat up the olive oil over medium heat. Add the garlic and cook until golden. Add the tomatoes, season with the
salt and herbs and let it simmer over low heat stirring occasionally.
In the bowl with the bread, mix the beef, chopped garlic, parsley, parmigiano - reggiano, eeg and 1 tsp of salt, combine well. Take around two teaspoons of the mix and press a
mozzarella cube in the center. Form a small ball.
Repeat the process with the rest of the meat mixture and mozzarella.
Stir the sauce and increase the heat to medium. Carefully add the meatball in the sauce. Bring the sauce to a simmer and cook without stirring for 20 minutes. (we placed the
meatballs on a baking dish and bake them on a previously pre-heated oven at 180°C for 35 minutes or until golden brown).
Meanwhile prepare the spaghetti following the instructions in the package.Toss the spaghetti with the tomato sauce and meatballs (we poured the sauce on top of spaghetti and the
meatballs), sprinkle with cheese and serve.