Summary

Ingredients

• 500 g minced meat, half and half
• 100 g parmesan, rated
• 2 egg (s)
• 1 cup breadcrumbs
• 50 ml milk
• 2 clove (s) garlic, chopped
• 1 teaspoon herbs, Mediterranean
• 1 teaspoon salt

For the filling:

• 250 g spahetti
• 1 scoop mozzarella
• 1 tablespoon salt

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Instructions

1. Cook the pasta with the salt until al dente, rinse in ice water and drain. Use a cake fork to twist a few noodles (about 5 - 7 spagetti) into small nests and place on baking paper in the freezer for at least 20 minutes.
2. Add the milk to the breadcrumbs and let them soak up. Beat the eggs with the garlic and sprinkle the mince with salt and spices. Add the parmesan, egg mixture and breadcrumbs to the mince and mix well. Let the mixture steep for half an hour to an hour.
3. In the meantime, fill the frozen noodle nests with mozzarella cubes and put them back in the freezer until the meat mixture is ready.
4. Then take about 2 - 3 tablespoons of the mince in your hand, press flat, place a noodle nest on top, gently enclose with mince and shape into a ball. Cover the balls and let them rest for at least 30 minutes. They can also be prepared up to 24 hours in advance.
5. Preheat the oven to 180 ° C and bake the balls on baking paper for about 15 minutes until they are lightly browned.
6. The meatballs can be left to stand for another 10 minutes in a sauce of your choice, e.g. tomato sauce or garlic sauce.