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Giant Spaghetti-Stuffed Meatball
This giant spaghetti-stuffed meatball recipe is adapted from the YouTube channel Tasty.
Ingredients
- hot Italian sausage meat, 1 lb; hot; casing removed450 g
- ground beef, 1 lb450 g
- breadcrumbs, 80 g / 3 oz1 cup
- parsley, 30 g / 1 oz; chopped1/3 cup
- salt2 tsp
- pepper1 tsp
- garlic powder1 tsp
- onion powder1 tsp
- parmesan cheese, 40 g / 1.5 oz; grated1/3 cup
- eggs2
- milk, 120 ml / 4 oz1/2 cup
- spaghetti, 5.5 oz; uncooked150 g
- mozzarella cheese, 60 g / 2 oz; grated1/2 cup
- tomato pasta sauce, 250 g / 9 oz; heated1 cup
- parmesan cheese, grated; to sprinkle
- basil leaves, to garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Preheat the oven to 190°C (374°F). Line a baking pan with foil.
Boil the spaghetti in water until al dente. Drain the pasta in a colander and set aside.
Combine the meatball ingredients in a bowl until combined.
Line the sides and bottom of a large bowl with clingflim.
Put the sausage mixture into the large bowl and press to cover the sides and bottom of the bowl.
Sprinkle the meatball with cheese and add the spaghetti.
Seal the meatball and roll into a proper ball shape.
Put the meatball on the prepared baking pan. Bake for 40 minutes until well browned.
Pour half of the sauce on a plate.
Take the meatball out of the oven and put it on the plate.
Pour the remaining sauce over the meatball and sprinkle with cheese and garnish with basil leaves.