Aspen Ridge Natural Beef

Spaghetti with Mozzarella-Stuffed Meatballs



  • 1 pound Aspen Ridge® lean ground sirloin
  • 1/4 cup plain bread crumbs
  • 1/2 cup milk or water
  • 1 Tablespoon extra-virgin olive oil
  • 3 garlic cloves, 2 smashed and 1 chopped
  • 2 28-ounce cans crushed tomatoes
  • Salt
  • 2 Tablespoons chopped flat-leaf parsley
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 large egg
  • 4 ounces mozzarella cheese, cut into 20 (1/2-inch) cubes
  • 1 pound spaghetti

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Nutrition Profile

Calories: 682.2, Total Fat: 24.5g, Cholesterol: 144.8mg, Sodium: 987.7mg, Potassium: 1,528.4mg, Total Carbohydrate: 70.9g, Protein: 46.6g


  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.

Learn how we use a natural process to produce natural beef.