Spaghetti Stuffed Meatballs
Saw this idea on Rachel Ray, but it was one gigantic meatball, so I rewrote it to individual-size meatballs. They are still quite large; one meatball is more than filling for your appetite!
Saw this idea on Rachel Ray, but it was one gigantic meatball, so I rewrote it to individual-size meatballs. They are still quite large; one meatball is more than filling for your appetite!
- 3 eggs
- 1 cup milk
- 1 pinch salt
- 1 cup grated parmesan cheese
- 1 1/2 teaspoons sea salt
- 3 lbs ground beef
- 1 jar spaghetti sauce
- 1 teaspoon extra virgin olive oil
- 3 tablespoons parsley
- 3 teaspoons oregano
- 1 1/2 cups breadcrumbs (seasoned or plain works)
- 1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons garlic powder (or cloves whichever you prefer)
- 1 lb spaghetti noodles
- 1 -2 cup flour
- Carbohydrate 52.1442028363446 g
- Cholesterol 126.843554359544 mg
- Fat 30.9641764134324 g
- Fiber 3.04361946483612 g
- Protein 44.7151574785044 g
- Saturated Fat 12.363396643963 g
- Serving Size 1 1 Meatballs, 4 serving(s) (352g)
- Sodium 771.564554481898 mg
- Sugar 49.1005833715085 g
- Trans Fat 4.28163144450883 g
- Calories 679 calories
Step-by-step
- Bring a Dutch oven 1/2 full of water to a boil. (I use a little EVO and salt. One, the salt helps quicken the boil time, and two, the oil helps the noodles from sticking together.)
- Place your noodles in the boiling water and cook until they are soft.
- Once done, strain the noodles and mix the noodles with the sauce. Set aside to cool; we'll be stuffing the meatballs with the spaghetti and sauce.
- Combine ground beef, eggs, milk, bread crumbs, sea salt, white pepper, oregano, parsley, garlic, and parmesan cheese until it's well mixed together.
- Now there are a few ways to hollow out your patties, either with a small bowl or ramekin. I used a hamburger stuffer, then reshaped the meatball, so it's round and not a patty. Either way works; once again, that is up to your discretion and whatever you find easiest.
- After your patty is shaped, spoon in about 1/2 cup of cooked spaghetti and sauce in your hollowed patty.
- Then place the other patty on top and seal generously.
- Then roll the meatball in flour to help seal the patties together.
- Place your formed meatballs in a shallow baking pan, spoon extra sauce over each meatball, and let a layer of sauce cover the pan.
- Sprinkle some extra parmesan cheese over each meatball.
- Approximately every 15 minutes, baste each meatball generously with sauce and cook at 350-400 degrees for about 45-60 minutes.
A Housewife's Delight: Giant Spaghetti Stuffed Meatballs
Weeknight dinners can be a challenge, especially when you're juggling work, family, and everything in between. Finding a recipe that's both delicious and relatively simple to execute is a real win. That's why I'm so excited to share this recipe for giant spaghetti stuffed meatballs – a dish that's impressive enough for a dinner party, yet easy enough for a busy weeknight. I first saw a version of this on a cooking show, but it was a single, enormous meatball. I adapted it to make individual, generously sized meatballs, perfect for serving a family or a few close friends. The beauty of this recipe lies in its simplicity and the satisfyingly delicious result.
The process begins with a classic spaghetti preparation. I like to add a touch of olive oil and salt to the boiling water – the oil prevents sticking, and the salt helps the pasta cook faster. Once cooked, the pasta is tossed with your favorite jarred spaghetti sauce (homemade works beautifully too, of course!). While the pasta cools, it’s time to tackle the meatballs. The meat mixture is straightforward: ground beef, eggs, milk, breadcrumbs, a blend of herbs and spices, and plenty of parmesan cheese. Here’s where you get to have a little fun. You can hollow out the meat patties using various methods – a small bowl, a ramekin, or even a specialized hamburger stuffer (which is what I prefer!). Once you’ve created your perfectly sized meat pockets, it's time for the stuffing: a generous helping of that cooked spaghetti and sauce goes into each meatball. Top with another patty, seal tightly, and give each meatball a quick roll in flour to ensure the patties adhere perfectly.
The baking process is where things truly come together. I place the meatballs in a shallow baking pan, ensuring they're generously coated in extra sauce. A sprinkle of parmesan cheese adds that final touch of elegance. Then comes the basting – every 15 minutes or so, I lavishly coat the meatballs with more sauce, ensuring they remain moist and flavorful throughout the cooking time. The result? Juicy, flavorful meatballs overflowing with tender spaghetti and rich sauce. They are hearty and satisfying, making them a perfect centerpiece for any meal. Serve with a simple side salad, perhaps some crusty bread for dipping in the extra sauce, and you've got yourself a truly memorable dinner. The entire process takes roughly an hour and a half from start to finish, and the results are worth every minute. This recipe is not just a meal; it's a celebration of simple cooking with big flavors.
Beyond the delightful taste, what I particularly love about this recipe is its adaptability. Feel free to experiment with different herbs and spices to suit your preferences. Add a pinch of red pepper flakes for a little kick, or substitute ground turkey or chicken for a leaner option. The beauty of cooking is in the personal touches, and this recipe allows for plenty of creative expression. So, whether you're a seasoned cook or a kitchen novice, give this recipe a try. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your weeknight dinner rotation. The combination of the rich meat, the tender pasta, and the tangy sauce is simply irresistible, leaving everyone wanting more.
Remember, cooking should be enjoyable, a creative outlet that allows you to express yourself and create something delicious for those you love. This recipe is a testament to that philosophy – a simple, flavorful, and utterly satisfying meal that’s perfect for any occasion. So ditch the takeout menu, gather your ingredients, and let the aroma of these delightful spaghetti-stuffed meatballs fill your kitchen. It's a culinary adventure waiting to happen, and trust me, it's well worth the effort.
I often find myself making double batches of these meatballs, knowing that leftovers are just as delicious the next day. They reheat beautifully and make a perfect lunch or a quick and easy dinner. So, don't be afraid to make extra – your family (and your taste buds) will thank you. And the best part? The clean-up is surprisingly minimal, adding another layer of convenience to this already fantastic recipe. Happy cooking!
