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Meatballs stuffed with spaghetti 🍝

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Meatballs stuffed with spaghetti 🍝

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Tempo de preparo

1 hour(s)


7 servings

Christhian Miranda

  • Ingredients
  • Recipe
  • Ground beef (shoulder, chuck or brisket)600 g
  • Chopped Garlic2 unit(s)
  • Chopped white onion1 unit(s)
  • Breadcrumbs100 g
  • Mozzarella cheese120 g
  • Egg1 unit(s)
  • Chopped Parsley1 unit(s)
  • Tomato sauce2 unit(s)
  • Spaghetti (half pack)250 g
  • Salt to taste
  • Shredded Mozzarella Cheese20 g
  • Sugar1 teaspoon
  1. Add the ground meat to a container and season it with salt (to taste), a clove of garlic, half an onion and parsley (chopped)
  2. Add the breadcrumbs, mix well, then add an egg and mix again.
  3. Using a scale, measure 100g of ground beef. Open well in your hand and add a cube of mozzarella and close in a circular shape. A tip for molding is to wet your hands under running water
  4. In a pan, put a drizzle of olive oil and fry the garlic and onion until golden
  5. Then add the tomato sauce and a teaspoon of sugar to remove the acidity of the tomato.
  6. Let it be found and then add the meatballs. Cover the pan and let it cook for around 10 minutes (meat point to taste)
  7. In another pan, boil water, add salt (to taste) and the spaghetti
  8. When it's al dente, drain the water and return the pasta to the pot where it was cooked.
  9. With a ladle, take the sauce from the meatballs and add it to the cooked spaghetti
  10. On a platter, add the spaghetti, the meatballs and finally, finish with grated mozzarella cheese and chopped parsley.

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