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Sunday, January 14, 2007

~Spaghetti n Stuffed Meatballs!

I can't take credit for this recipe. It is a Williams Sonoma recipe. But it looked so tasty, I had to show you. There is a place in Jamestown, N.Y. that sells Spaghetti only. They have a line out the door every day. You know why? They serve you a Meatball, smack dab in the middle of your pasta, that is the size of a grapefruit. It's huge. Why be traditional, huh? Make a mad meatball. In the meantime, check out this recipe. I would substitue Sausage or Hamburger in place of the Veal but that's just my taste.

Spaghetti with Stuffed Meatballs

Kids will love to lend a hand—literally—with this recipe. They can mix the meat and other ingredients together, a task best accomplished with their hands. (Be sure they wash their hands before and after mixing!) Children can help roll the meat mixture into balls, then make an indentation in each one and place a cheese cube inside.


Ingredients:

1/3 cup milk
1 cup fresh bread crumbs
1 lb. ground pork
1 lb. ground veal
1 lb. ground beef
1/3 cup minced fresh flat-leaf parsley, plus more
for garnish
3 eggs, lightly beaten
3 garlic cloves, minced
1 3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 lb. mozzarella or provolone cheese, cut into
1/2-inch cubes
Olive oil for frying
About 6 cups tomato sauce (see related recipe
at right)
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving

Directions

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Williams-Sonoma Kitchen

5 Comments:

Blogger CanadianSwiss said...

M-mm-mmmmm! That sounds absolutely tasty! I think I'll have to try this one.

4:27 AM  
Blogger TOM said...

that looks very tasty,I'll be making those this week...Thanks

11:20 AM  
Anonymous Chef Babs said...

Canadianswiss, it makes me hungry for it, just looking at it. I plan to try it this weekend. If you try it first, please let me know. Now, kiss that X!! lol!

2:02 PM  
Anonymous Chef Babs said...

Tom, I know it, as I said to Candianswiss, above you, let me know if you try it before me. Now Tom, you must submit a recipe, please. It makes this blog work and we'd love some fresh perspective. Thanks buddy!

2:04 PM  
Blogger CanadianSwiss said...

I'm trying out the recipe tonight. Right now, it's simmering and it smells GORGEOUS!!

More later!

1:06 PM  

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