Ferrante wrote:

> Man, check out this recipe on the Williams-Sonoma recipe section. The
> stuff meatballs looks so good. Go here for pics and recipe:
>
> http://tinyurl.com/ye42p6

For those who don't want to click on the URL:


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.

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 below)
2 lb. spaghetti, cooked and drained
Grated Parmigiano-Reggiano cheese for serving

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.


Tomato Sauce

Made with canned tomatoes, this sauce is perfect when fresh tomatoes are not
in season. Use the sauce when preparing our Spaghetti with Stuffed
Meatballs.

4 cans (each 28 oz.) whole San Marzano tomatoes
1/4 cup extra-virgin olive oil
1 yellow onion, diced
Salt and freshly ground pepper, to taste
1/4 to 1/2 tsp. dried chili flakes
5 garlic cloves, minced
1 Tbs. finely chopped fresh oregano
2 Tbs. slivered fresh basil

Place the tomatoes in a tomato press or food mill set over a bowl and pass
them through the press or mill. Repeat as needed until all the large pieces
of tomatoes are crushed. Set aside.

In a large saucepan over medium heat, warm the olive oil. Add the onion,
salt, pepper and chili flakes, and cook, stirring frequently, until the
onion is tender and translucent, about 10 minutes. Add the garlic and cook,
stirring frequently, for about 2 minutes; do not allow the garlic to burn.
Add the oregano and stir to combine. Stir in the crushed tomatoes. Bring to
a boil, reduce the heat to medium-low and cook, uncovered, until the sauce
is thickened, about 30 minutes. Stir in the basil and cook for 1 minute.
Makes about 8 cups.


Bob