Spooky Stuffed Meatballs with Spaghetti

Name: Spooky Stuffed Meatballs with Spaghetti
Cook time: 30 min
Yield: 8 servings
Cuisine: italian
Ingredients: 900 g ground beef cold; 120 g plain breadcrumbs dry; 50 g finely grated Parmesan cheese plus more for serving; 1 large egg lightly beaten; 60 ml milk whole or 2 percent; 4 cloves garlic minced; 15 g fresh parsley finely chopped; 6 g fine salt divided; 2 g black pepper freshly ground; 2 g dried oregano; 20 ml olive oil divided; 200 g low-moisture mozzarella cut into 24 small cubes; 10 ml olive oil divided; 150 g yellow onion finely diced; 1 g red pepper flakes; 30 g tomato paste; 800 g crushed tomatoes; 120 ml water for the sauce; 4 g granulated sugar; 4 g fine salt divided; 500 g spaghetti dried; 8 pieces black olives sliced for garnish

Baked beef meatballs are filled with mozzarella so each one opens with a molten center. They’re served with spaghetti and a quick tomato sauce, then finished with olive slices for a Halloween presentation.

By Julienne

Cook time: 30 minutes

Servings: 8

Ingredients

900 g ground beef cold
120 g plain breadcrumbs dry
50 g finely grated Parmesan cheese plus more for serving
1 large egg lightly beaten
60 ml milk whole or 2 percent
4 cloves garlic minced
15 g fresh parsley finely chopped
6 g fine salt divided
2 g black pepper freshly ground
2 g dried oregano
20 ml olive oil divided
200 g low-moisture mozzarella cut into 24 small cubes
10 ml olive oil divided
150 g yellow onion finely diced
1 g red pepper flakes
30 g tomato paste
800 g crushed tomatoes
120 ml water for the sauce
4 g granulated sugar
4 g fine salt divided
500 g spaghetti dried
8 pieces black olives sliced for garnish

Instructions

Heat the oven to 220°C. Line a baking sheet with parchment paper. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, milk, garlic, parsley, 6 g of the salt, black pepper, oregano, and 20 ml of the olive oil. Mix just until combined. The mixture looks evenly mixed but still soft, not dense or pasty.
Divide the meat mixture into 24 portions. Flatten each portion, place a mozzarella cube in the center, and seal tightly into a ball. Set the meatballs on the prepared sheet. Each meatball is fully sealed with no cheese visible on the outside.
Bake the meatballs for 15 to 18 minutes, until browned and the centers reach 71°C on an instant-read thermometer. The meatballs are browned and the thermometer reads 71°C in the center of several meatballs.
While the meatballs bake, heat the remaining 10 ml olive oil in a 4.5 L skillet or saucepan over medium heat. Add the onion and cook for 4 minutes, then add the optional red pepper flakes and tomato paste and cook for 1 minute more. The onion has softened and the tomato paste has darkened slightly in color.
Add the crushed tomatoes, water, sugar, and remaining 4 g salt. Simmer for 10 minutes, stirring occasionally, until the sauce tastes cohesive and slightly thickened. The sauce has thickened enough to coat a spoon lightly.
Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 8 to 10 minutes. Drain well. The spaghetti is tender but still has a slight bite in the center.
Add the baked meatballs to the sauce and turn gently to coat. Serve the spaghetti topped with the sauced meatballs and finish with sliced olives and a little extra Parmesan if desired. The cheese inside the meatballs is melted, the sauce is clinging to the pasta, and the olive slices read clearly as garnish.