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Giant Spaghetti-Stuffed Meatball
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups8 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4605241
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Meatball
- 450 g (1 lb) hot Italian sausage meat
- 450 g (1 lb) ground beef
- 1 cup (80 g / 3 oz) breadcrumbs
- ⅓ cup (30 g / 1 oz) parsley, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅓ cup (40 g / 1.5 oz) grated parmesan cheese
- 2 eggs
- ½ cup (120 ml / 4 oz) milk
Filling
- 150 g (5.5 oz) uncooked spaghetti
- ½ cup (60 g / 2 oz) grated mozzarella cheese
Serving
- 1 cup (250 g / 9 oz) tomato pasta sauce, heated
- Parmesan cheese, grated, to sprinkle
- Basil leaves, to garnish
Directions
- 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.
