Mozzarella-Stuffed Meatballs and Pasta

Soak the bread in lukewarm water. Rinse the herbs, shake dry, pluck off the leaves and chop finely. Peel the onion and garlic and chop finely. Heat 1 tablespoon of oil in a skillet, add the onion and garlic and cook, stirring occasionally until the onion is translucent. Remove from the heat, transfer to a bowl and stir in the herbs. Cool to room temperature. Drain the mozzarella and cut into 4 slices. Squeeze the bread to remove the liquid and add to the bowl with the onion mixture along with the ground beef, egg and the mustard. Season with salt and pepper and knead to combine.

Shape the meat mixture into 8 equal size patties, pressing them very flat. Top 4 of the patties with mozzarella, top with the remaining 4 patties and shape into meatballs. Heat the remaining oil in a skillet over medium heat and saute the meatballs until golden brown. Reduce the heat and saute the meatballs, turning them occasionally until cooked through, about 10 minutes. Rinse the tomatoes and add to the pan.

Cook the pasta in a pot of boiling salted water until al dente.

Drain well. Heat the butter in a skillet, add the pasta and the basil and cook until heated through.