Spaghetti with Stuffed Meatballs

Recipe from William Sonoma. This dish is perfect for Fall or Winter. This recipe makes a ton of meatballs I suggest freezing them in a separate container and then freeze the prepared sauce as well. A nice warm comforting dish for a pot luck, dinner with family and friends. Enjoy!

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 left)
* 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.