-
1
Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes.
-
2
Scrape out onto a plate and allow the mixture to cool; set the pan aside.
-
3
Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling.
-
4
Combine the meats in a large bowl and add the egg and Parmesan.
-
5
Season with salt and pepper.
-
6
Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture.
-
7
Using your hands, gently combine all the ingredients until they are thoroughly mixed.
-
8
Don't overmix or the meatballs will be tough.
-
9
Divide this mixture into 10 pieces and form them into patties.
-
10
Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
-
11
Preheat the oven to 350 degrees F.
-
12
Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes.
-
13
Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
-
14
Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes.
-
15
Drain the pasta and put it onto a large serving platter.
-
16
Pour on half the Sugo Sauce and mix well.
-
17
Place the meatballs over the spaghetti and garnish with the basil leaves.
-
18
Serve immediately along with the extra sauce and Parmesan.
-
19
Pour the olive oil into a large skillet over medium heat.
-
20
Add the onion, garlic, and half the basil and cook until soft, about 10 minutes.
-
21
Add the olives, capers, and remaining basil.
-
22
Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes.
-
23
Taste and adjust seasoning with salt and pepper.
