Directions for: Cheese-Stuffed Meatballs with Spaghetti
Ingredients
1 Tbsp (15 mL) olive oil
2 onions, diced
3 clove garlic, minced
2 can (each 28 oz/796 mL) crushed tomatoes
1 Tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) each salt and pepper
2 eggs
cup (125 mL) dry bread crumbs or panko
1 tsp (5 mL) dried basil
1 lb(s) (750 g) lean ground beef
5 oz (150 g) Black Diamond Mozzarella Cheese, cut into 24 cubes
1 lb(s) (500 g) spaghetti
Directions
1. in a large saucepan, heat oil over medium-high heat; fry onion and 2 cloves of the garlic, stirring, until softened, about 3 minutes. Add tomatoes, vinegar, and half each of the salt and pepper; reduce heat, partially cover and simmer, stirring occasionally, for 15 minutes.
2. Meanwhile, in a large bowl, beat eggs; mix in bread crumbs, basil, 2 tbsp (30 mL) water and the remaining garlic, salt and pepper. Mix in beef. Divide and shape into 24 meatballs, using about 2 tbsp (30 mL) meat mixture per ball. Press a cheese cube into each ball; shape meat around it to cover. Place stuffed meatballs on a greased and foil-lined rimmed baking sheet.
3. Bake in preheated 425F (220C) oven until cooked through, about 12 minutes. Using tongs, transfer meatballs to sauce mixture, gently stirring in to coat; simmer for 5 minutes.
4. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package instructions until tender but firm, around 8 to 10 minutes. Drain well; divide among plates. Spoon sauce and meatballs overtop.
5. Tip: Sprinkle with fresh parsley or, for extra zing, with hot pepper flakes.
See more: Beef, Italian, Pasta, Main, Cheese, Eggs/Dairy, Dinner