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closeup of spaghetti in meatballs

Spaghetti In 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 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 4
Author Chrysta Wilson


  • 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 med shallot minced
  • 1/4 cup Italian parsley
  • 1 egg optional
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 1 cup Marinara sauce
  • 1 cup grated Parmesan cheese


  • 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.
  • 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.
  • To serve, top with warm Marinara and top with Parmesan.