You read that right! This is a giant meatball stuffed with spaghetti! We’ve basically made it a reverse spaghetti and meatballs… and then super-sized it. This dish is guaranteed to “WOW” friends at your next dinner party.
Giant Meatball Stuffed With Spaghetti
For the pasta:
4ouncesangel hair pasta
1/4cupextra virgin olive oil
1 28-ouncecan tomato sauce
1 28-ouncecan crushed tomatoes with basil
1pinch crushed red pepper
For the meatball:
3poundsground beef80% lean
1/2yellow onionsmall dice
Parmesan for garnish
Cook angel hair pasta until al dente. Strain and set aside.
In a large sauce pot set over medium heat, sauté olive oil with crushed garlic for a minute, until fragrant. Add tomato sauce and crushed tomatoes. Bring mixture to a boil and add basil, salt, red pepper, and dried oregano. Stir everything together and reduce the heat to bring the sauce to a simmer. Let cook until slightly thickened and remove from heat.
Mix approximately 1 to 1 1/2 cups of sauce with pasta, until coated.
In a large bowl mix together ground beef, onion, parsley, garlic, eggs, seltzer water, salt, breadcrumbs, pecorino romano cheese, and Worcestershire sauce until incorporated. Remove about 1/3 of the meat and set aside. Then we're going to put aluminum foil into the bottom of an oven safe bowl and form 2/3 of the meat into a hollow meat bowl. Make sure to keep the sides thick enough to hold the pasta. Fill with pasta and then use the remaining meat, cover the open top of the meatball and carefully use the bowl to help mold the meat into a large ball. Use the extra foil to cover the top of the meatball, leaving an opening for a vent.
Preheat the oven to 350ºF.
Bake the meatball for about an hour to an hour and 15 minutes, or until a meat thermometer reaches 160ºF.
Carefully remove the bowl from the oven and drain any excess liquid. Invert the meatball onto a large platter and cover with remaining sauce and parmesan cheese. Serve warm.