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  • 1/3 cup milk
  • 1 cup fresh bread crumbs
  • 1 lb. each ground beef, pork and veal
  • 1/3 cup 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. ground pepper
  • 1/3 lb mozzarella or provolone, cut into 1/2 inch cubes
  • olive oil for frying
  • About 6 cups tomato sauce
  • 2 lbs. spaghetti, cooked & drained
  • Grated Parmigiano-Reggiano for serving


  • In a large bowl, combine milk and bread crumbs. Add meats, parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2" balls. Seal a cheese cube into center of each ball. In a large electric skillet set on medium high, heat 1/2" oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel and drain.
  • Discard oil in pan. Pour tomato sauce into pan; bring to simmer over medium high heat. Add meatballs and simmer until cooked through- about 30 minutes. Uncover; cook 10 minutes more. Serve over pasta with grated cheese.

Categories: Main Dish  Pasta 
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