Pasta And Meatballs

Ingredients

• 2 cups spiral pasta
• 100 grams mozzarella cheese, cut into 1/2 inch cubes
• 500 grams lean ground beef
• salt & freshly ground black pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 egg
• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 clove garlic, minced
• 1 medium sized red onion, finely chopped
• 1 32oz. (907g) jar chunky sweet red pepper tomato sauce
• 1 cup spiral pasta

Directions

1. Bring a large pot of water to a boil. Add the pasta, and cook el dente, 8 to 10 minutes.
2. Cut the mozzarella into small cubes, you will need one for each meatball.
3. Place the beef into a mixing bowl, sprinkle with salt, pepper, cumin, and oregano. Stir in the egg then use your hands to squeeze the egg into the meat and combine the ingredients.
4. Use a tablespoon to scoop out some meat and flatten it on the palm of your hand. Place a cheese cube onto the meat then form the meat into a ball, around the cheese, about the size of a walnut.
5. Place finished meatballs on a plate lined with parchment paper, cover with plastic wrap and chill in the refrigerator for an hour.
6. Heat the olive oil and butter in a large skillet.
7. Add the garlic and onion and cook until soft.
8. Add the meatballs and cook until they are firm and cooked through, 5-10 minutes. Gently turn over so they cook evenly on all sides.
9. Add the tomato sauce and bring to a simmer, then cover and cook on low for 30 minutes. Stir once in awhile.
10. Serve with pasta.