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+ servings
closeup of spaghetti in meatballs

Giant Spaghetti-Stuffed Meatballs

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Chef Chrysta Wilson shares this clever presentation idea for stuffing homemade, giant meatballs with spaghetti for a fun and memorable, (not to mention mess-free) dish. Enjoy!
Course Main Course
Cuisine American
Ingredient ground beef, spaghetti
Prep Time 45 minutes
Cook Time 30 minutes
Freezing time 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 499
Author Chrysta Wilson

Ingredients

  • 1/4 lb thin spaghetti
  • 3 oz Mozzerella cheese sliced into 8 rounds
  • 1/5 lbs ground beef 15% fat
  • 1 tsp crushed garlic
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 medium shallot minced
  • 1/4 cup Italian (flat-leaf) parsley
  • 1 egg optional
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1 cup marinara sauce homemade or use your favorite brand
  • 1 cup grated Parmesan cheese

Instructions

  • Cook spaghetti according to package instructions to al dente texture. Drain.
  • Put the beef into a large mixing bowl. Mix in the crushed garlic, salt, garlic powder, shallot and parsley.
  • If you like your meatballs moist, crack the egg into a small bowl, scramble lightly and add to the seasoned meat.
  • Combine milk and bread crumbs in a small bowl. Add to the ground meat mixture. Let mixture stand at room temperature while you prep the spaghetti.
  • Using a pair of chopsticks, swirl the spaghetti into 8 small mounds.
  • Freeze the noodle balls for 15 minutes.
  • Preheat oven to 375 degrees.
  • Press a slice of Mozzerella onto the top of each noodle mound.
  • To make the meatballs: form the ground meat into patties. Place a noodle mound at the center of each patty and wrap the meat around the noodle and cheese parcel to thoroughly enclose.
  • Cook for approx. 30 minutes, until golden.
  • Warm the marinara sauce while the meatballs bake.
  • To serve, top with warm marinara and grated Parmesan.

Notes

Be careful not to overcook the spaghetti before you put it in the meatballs. Cook it only to al dente or it will get overcooked when the meatballs are baking. 
Do not forget that you will need 15 minutes to freeze the spaghetti mounds before you make the meatballs. (Do this while the meatball mixture rests and the oven preheats.) This is an important step. 

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 499kcal | Carbohydrates: 52g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 2270mg | Potassium: 546mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1050IU | Vitamin C: 10mg | Calcium: 451mg | Iron: 4mg