This is a recipe found a few years ago in "The Cook's Kitchen Collection". I made it for a dinner with friends and we loved it. Although I'm often tempted to use prepackaged meatballs for myself, when I cook spaghetti & meatballs for guests this is my favorite meatball recipe. If you have kids let them mix up and make the meatballs - it's easy and they'll have fun. Feel free to vary the seasoning for both the meat or the sauce.
- 1 lb lean ground beef
- 1 cup fresh white breadcrumbs
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh parsley
- salt and pepper (optional)
- 1 egg, beaten
- 5 ounces mozzarella Cheese
- 1 tablespoon vegetable oil
- 1 Onion, chopped
- 1 (14 ounces) can tomatoes, chopped
- 12 ounces spaghetti (or preferred Pasta)
- Put the Beef, breadcrumbs, garlic, half the parsley, salt& pepper into a bowl.
- Add the egg and mix well.
- Cut the mozzarella Cheese into 16 small cubes.
- ake a heaped teaspoonful of Beef mixture and form it into a ball around each cube of Cheese.
- Heat the oil in a large covered pan, add the meat balls to the pan, cover and cook until brown on all sides.
- Add the Onion to the pan, cook for 2 to 3 minutes, then add the tomatoes and juice.
- Bring up to a simmering point, cover and cook for 30 minutes.
- Uncover pan and cook for a further 10 minutes to allow the sauce to reduce and thicken slightly.
- While the meatballs are cooking, cook the spaghetti in boiling water until done to your preference.
- Drain well and divide among 4 warmed plates.
- Divide the sauce among the plates of spaghetti and then sprinkle with the remaining parsley.