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Giant Spaghetti-Stuffed Meatball

by Hannah Williams

Ingredients

for 6 servings

  • 1 lb
    hot italian sausage (455 g)
  • 1 lb
    ground beef (455 g)
  • 1 cup
    seasoned breadcrumb (115 g)
  • ⅓ cup
    fresh parsley (10 g)
  • 2 teaspoons
    salt
  • 1 teaspoon
    black pepper
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • ⅓ cup
    shredded parmesan cheese (35 g)
  • 2 eggs
  • ½ cup
    milk (120 mL)
  • ½ cup
    shredded mozzarella cheese (100 g)
  • ⅓ lb
    spaghetti, cooked al dente, with sauce (150 g)
  • marinara sauce, to serve
  • shredded parmesan cheese, to serve
  • fresh basil, to serve

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Preparation

  1. In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
  2. Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
  3. Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
  4. Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
  5. Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
  6. Preheat oven to 375°F (190°C).
  7. Place ball on a foil-lined baking sheet.
  8. Bake for 40 minutes.
  9. Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
  10. Enjoy!
 

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