Method:Boiling

1. Formula

1. 1/4 cup plain bread crumbs
2. 1/2 cup milk or water
3. 1 tablespoon extra-virgin olive oil
4. 2 garlic cloves, smashed
5. 2 (28 ounce) cans crushed tomatoes
6. Salt
7. 1 pound lean ground sirloin
8. 1 garlic clove, chopped
9. 2 tablespoons chopped flat-leaf parsley
10. 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
11. 1 large egg
12. 4 ounces mozzarella cheese, cut into (1/2-inch) cubes
13. 1 pound spaghetti

2. Nutrition Information

• Calories: 996 kcal
• Carbohydrates: 117 g
• Dietary Fiber: 12 g
• Fat: 32 g
• Protein: 59 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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.

4. Remark