Spaghetti with Stuffed Meatballs

Spaghetti with Stuffed Meatballs
by: Dawn Boyd

1/3 cup Milk
1 cup fresh Bread Crumbs
1 lb each, ground pork, ground veal, ground beef
1/3 cup minced fresh flat-leaf Parsley
3 Eggs, lightly beaten
3 cloves Garlic, minced
1 3/4 tsp Kosher Salt
1/2 tsp Ground Pepper
1/3 lb Mozzarella or Provolone Cheese (Cut into cubes)
Olive Oil for frying
About 6 cups Tomato Sauce
2 lbs. Spaghetti, cooked and drained
Grated Parmigiano - for serving

Directions: In a large bowl, combine milk and bread crumbs. Add meats, parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2 inch balls, sealing a cheese cube into the center of each ball. In electric frying pan, set on medium high heat, heat the oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel-lined tray.

Discard oil in pan. Pour tomato sauce into pan and bring to a simmer over medium-high heat. Add meatballs, reduce heat to medium-low and simmer until cooked through. About 30 minutes. Uncover; cook 10 minutes more. Serve over pasta with cheese. Serves 10-12