Spaghetti and Mozzarella-Stuffed Meatballs

In a large bowl, combine lamb, pork, eggs, milk, Worcestershire sauce, breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt and black pepper. With clean hands or a large, heavy spoon, mix ingredients together until combined. If mixture is too wet to form meatballs, add more panko until it is easier to handle.

Take 2 to 3 tablespoons of meat mixture and roll into a ball. Push a piece of mozzarella into center. Wrap meat around mozzarella tightly and then place on a baking sheet lined with parchment paper. Repeat this step for the rest of the meat. Cover meatballs with plastic wrap and place in the fridge for 20 minutes.

Preheat oven to 375ºF.

Once meatballs have chilled, heat canola oil in a large oven-safe skillet over medium-high heat. Add meatballs, and brown on all sides, about 2 minutes per side. Pour in marinara sauce, making sure to partially coat meatballs. Cover skillet with a lid or foil and place in oven to finish cooking meatballs, about 25–30 minutes.

While meatballs are baking, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.

Serve spaghetti with meatballs and sauce on top. Add slices of fresh burrata on top if desired and sprinkle with fresh basil and Parmesan cheese. Serve immediately and enjoy!

Note: For the mozzarella, make sure you buy the processed mozzarella that you find in block form. Fresh mozzarella would be very difficult to handle in this situation.