Amazing Giant Meatball Stuffed with Spaghetti

When it comes to dinnertime favorites, it’s tough to top spaghetti and meatballs. In fact, this delicious treat usually finds it’s way into the regular weekly dinner rotation at most homes. Not only is it tasty, it is affordable and can help a family to stick to their food budget.

Although this meal is one that has a lot going for it, it can also become routine is it is on the menu too many times. That is why we were so excited with this recipe. It takes spaghetti and meatballs and turns it inside out. What you end up with is a mealtime treat so delicious, it will make the rotation in no time.

I present to you, the Giant Meatball, Stuffed With Spaghetti

To make your very own meatball marvel, you’ll need:

For the pasta:
– 4 ounces of angel hair pasta, al dente
– 1/4 cup of extra virgin olive oil
– 1 teaspoon of crushed garlic
– 1 28-ounce can of tomato sauce
– 1 28-ounce can of crushed tomatoes with basil
– 6 basil leaves, chiffonade
– 1 teaspoon of kosher salt
– 1 pinch of crushed red pepper
– 1 teaspoon of dried oregano

For the meatball:
– 3 pounds of ground beef, 80% lean (lower fat content will not work)
– 1/2 yellow onion, small dice
– 1 tablespoon of fresh parsley, chopped
– 1 teaspoon of crushed garlic
– 2 eggs
– 1 tablespoon of plain seltzer
– 1 teaspoon of kosher salt
– 1/2 cup of Italian breadcrumbs
– 1/4 cup of pecorino Romano cheese
– 1 tablespoon of Worcestershire sauce
– Parmesan for garnish


Boil the pasta until it’s al dente. Set it to the side after straining


Put together the marinara sauce using olive oil, tomato sauce, garlic, crushed tomatoes, salt, pepper, basil and oregano.


Add approx. 1 1/2 cups of the sauce to the pasta and stir. Make sure you save the rest of the sauce, you will want it later!


Now it’s time to make the meatball. Combine the ingredients in a large bowl (beef, onion, garlic, parsley, eggs, salt, bread crumbs, Worcestershire sauce, Romano cheese and seltzer water)


After mixing the meatball ingredients together, set aside 1/3 of the mixture. Line a oven safe bowl with aluminum foil. Make sure to leave plenty of foil hanging over the sides of the bowl.

2/3 of the meat mixture is put into the bowl and you will create a meat pocket with it. The pasta will be placed into the hollow pocket. Make sure to leave the walls of the meat pocket thick enough so that it sticks together while baking.


Fill the meat bowel with pasta


Use the 1/3 of the meat you set aside earlier to make the top of the meatball. All of the pasta should now be inside of the meat.


loosely cover the meatball with the remaining foil. Preheat the oven to 350 degrees


Leave a small hole at the top of the foil. It will act as a vent while the dish is baking.

Put the bowl in the oven for approximately one hour, or until the meat reaches 160 degrees. Drain any excess liquid and transfer the meatball to a platter by inverting the bowl.


Ladle the remaining sauce over the meatball. Garnish with Parmesan cheese.


Slice the meatball! You will see the pasta is perfectly cooked, just to you liking.


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