Spaghetti with Mozzarella Stuffed Meatballs

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 404.3
  • Total Fat: 17.3 g
  • Cholesterol: 126.7 mg
  • Sodium: 553.5 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 35.8 g

View full nutritional breakdown of Spaghetti with Mozzarella Stuffed Meatballs calories by ingredient
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A delish Rachael Ray recipe! A delish Rachael Ray recipe!
Number of Servings: 6


    1/4 cup plain bread crumbs
    1/2 cup milk or water
    1 tablespoon extra-virgin olive oil
    3 garlic cloves, 2 smashed and 1 chopped
    Two 28-ounce cans crushed tomatoes
    1 pound lean ground sirloin
    2 tablespoons chopped flat-leaf parsley
    1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
    1 large egg
    4 ounces mozzarella cheese, cut into 20 (1/2-inch) cubes
    1 pound spaghetti


1. In a medium bowl, soak the bread crumbs in the milk.

2. In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.

3. Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.

4. Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.

5. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user GOLDIELOX4.

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