Email Link SMS X Search Clock Right Arrow Caret down Caret up

Giant Spaghetti-Stuffed Meatball

by Hannah Williams


for 6 servings

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


  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
  4. Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
  5. Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
  6. Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
  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!
More like this