Spaghetti-Stuffed Meatball, Giant
We made an enormous amount of spaghetti the night before Bob's half marathon. He ate all he could and we had a lot left. This is a fun twist on using leftover spaghetti. When making the meatball, use the spices that you like. I used Italian seasoning plus more parsley, basil, oregano, thyme, seasoned salt, and pepper. The video is helpful to create your giant meatball: https://www.youtube.com/watch?v=NEZid-EZ8vw
Ingredients
Ingredientsfor 6 - 8 servings
1 lb hot italian sausage (I used Jimmy Dean's Hot Pork Sausage)
1 lb ground beef
1 cup seasoned breadcrumb
⅓ cup fresh parsley
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder - I used fresh garlic in a garlic press
1 teaspoon onion powder - I like fresh diced onions better
⅓ cup shredded parmesan cheese
2 eggs
½ cup milk
½ cup shredded mozzarella cheese (any cheese you like will do)
⅓ lb spaghetti, cooked al dente, with sauce
marinara sauce, to serve
shredded parmesan cheese, to serve
fresh basil, to serve
Instructions
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. (I rubbed the wrap with a little olive oil instead)
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!