Add a surprisingly tasty element to your spaghetti with meatballs stuffed with Black Diamond Mozzarella Cheese!
Courtesy of Alison Kent
ingredients
directions
In a large saucepan, heat oil over medium-high heat; fry onion and 2 cloves of the garlic, stirring, until softened, about 3 minutes. Add tomatoes, vinegar, and half each of the salt and pepper; reduce heat, partially cover and simmer, stirring occasionally, for 15 minutes.
Meanwhile, in a large bowl, beat eggs; mix in bread crumbs, basil, 2 tbsp (30 mL) water and the remaining garlic, salt and pepper. Mix in beef. Divide and shape into 24 meatballs, using about 2 tbsp (30 mL) meat mixture per ball. Press a cheese cube into each ball; shape meat around it to cover. Place stuffed meatballs on a greased and foil-lined rimmed baking sheet.
Bake in preheated 425°F (220°C) oven until cooked through, about 12 minutes. Using tongs, transfer meatballs to sauce mixture, gently stirring in to coat; simmer for 5 minutes.
Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package instructions until tender but firm, around 8 to 10 minutes. Drain well; divide among plates. Spoon sauce and meatballs overtop.
Tip: Sprinkle with fresh parsley or, for extra zing, with hot pepper flakes.