This pasta and meatballs recipe has a hidden surprise. Tucked into each meatball is a little bite of mozzarella cheese. You can use any tomato sauce you like, but the sweet red bell pepper sauce is a very nice compliment to the meatballs.
Bring a large pot of water to a boil. Add the pasta, and cook el dente, 8 to 10 minutes.
Cut the mozzarella into small cubes, you will need one for each meatball.
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.
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.
Place finished meatballs on a plate lined with parchment paper, cover with plastic wrap and chill in the refrigerator for an hour.
Heat the olive oil and butter in a large skillet.
Add the garlic and onion and cook until soft.
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.
Add the tomato sauce and bring to a simmer, then cover and cook on low for 30 minutes. Stir once in awhile.
Serve with pasta.