Spaghetti with Mozzarella-Stuffed Meatballs

On this auspicious day of year,
I have nothing to say, I fear.

All the words that came before,
Have left me now, went out the door.

All that I have written past,
Is due to him, from first to last.

So silent I will stay today,
I really only wish to say…

Happy Birthday to the one,
Who inspired me to write for fun.

Thanks Dr. Suess!

Oh! And try the meatballs filled with cheese,
Juicy, big and made to please. 🙂

SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS
(my take on the Williams Sonoma Recipe)

1 lb. ground pork

1 lb. ground sirloin

1 cup panko bread crumbs

3 garlic cloves, minced

3/4 cup flat-leaf parsley, chopped

1/3 cup milk

1 egg, beaten

2 tsp. kosher salt

1 tsp. freshly ground pepper

1/3 lb. mozzarella, cut into 1/2 inch cubes

1/4 cup olive oil

6 cups tomato sauce

2 lbs. Spaghetti

Grated Parmigiano-Reggiano

In a large mixing bowl, combine the pork, the sirloin, 1/2 cup parsley, minced garlic, panko bread crumbs, milk, salt and pepper. Mis well with your hands. Form about a 2 inch ball of the mixture and press a cube of cheese into the center. Make sure the cheese is completely enclosed.

Pour olive oil into a pan and turn heat to medium-high. Once hot, add the meatballs and cook until brown on all sides. Remove the meatballs and place on a paper towel to soak excess oil.

Discard the oil in the pan. Add the tomato sauce and simmer. Add the meatballs and reduce the heat to low. Cook uncovered for about 30 minutes.

Cook the pasta according to the directions on the package. Drain. Place the pasta in a serving bowl and ladle the tomato sauce over the top. Top with meatballs. Serve with grated Parmigiano-Reggiano and garnish with parsley. Serves 6.