Cheesy Spaghetti and Meatballs

1 review, 4 star(s). 100% would make again

Ready in 1 hour

These spaghetti and meatballs are great ! The sauce is wonderful with the hand crushed tomatoes and Kalamata olives and the meatballs give you a big cheesy surprise when you bite into them. Enjoy !


6 tablespoons Extra-Virgin Olive Oil
1 medium Onion; chopped
2 cloves garlic; chopped
2 tablespoons finely chopped fresh parsley leaves
1 cup Milk
4 thick slices firm white bread; crust removed, cut into cubes, about 2 cups
2 pounds ground beef
2 pounds ground pork
1 Egg
1/2 cup freshly grated Parmesan; plus more for serving
Kosher; salt and freshly ground black pepper
1/2 pound mozzarella cheese; cut into 10 (1-inch) cubes
2 cups heated Sugo Sauce; recipe follows
1 pound dried spaghetti
8 fresh basil leaves
-- Sauce --
6 tablespoon Extra Virgin Olive Oil
2 medium Onion; , chopped
4 Garlic cloves; , chopped
1 bunch Fresh basil; , hand torn
2 cups Kalamata olives
4 tablespoon Capers; , drained
2 (28-ounce) Canned whole peeled tomatoes; drained and hand crushed, liquid reserved
Kosher salt
Black Pepper; freshly ground

Original recipe makes 6 Servings



Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.

Preheat the oven to 350 degrees F.

Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes. Prepare sauce below while meatballs are in the oven.

Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.

To prepare sauce:

Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.

Yield: 4 cups

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Calories Per Serving: 2869 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
CookingPassion 6y ago

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