Spaghetti In A Meatball: Deliciously Unconventional Main Course
Spaghetti in tomato sauce with little meatballs is a staple dinner dish. But sometimes, when you're particularly hungry, you need a little bit more than that. For these days, we recommend a recipe that has the meatballs and the spaghetti swap places. The meatball becomes the main event, while the spaghetti is just along for the ride.
You'll need:
For the meatball:
- 2.2 lbs ground beef
- 2 eggs
- 3.5 oz breadcrumbs
- 2 tbsp chopped parsley
- 5.3 oz chopped chorizo
- 1 tbsp paprika
- 1 tbsp mustard
- 1 tbsp ketchup
- 2 tbsp salt
- 1 tbsp pepper
For the filling:
- 3.5 oz grated mozzarella
- 5.3 oz cooked spaghetti
- 5 fl oz tomato sauce
In addition:
- 2.6 oz grated Parmesan
- a few leaves of basil
Here's how:
- Mix the ground beef well with all the other ingredients for the meatball. Press about two thirds of the meat on the bottom and sides of a large bowl lined with plastic food wrap. This is the mold for the meatball.
- Sprinkle the insides all over with mozzarella before putting in the spaghetti. Then pour some tomato sauce on top of it.
- Now shape the rest of the meat into a ball and press it into a large, flat circle which you will use to cover the filling. Pinch the edges of the circle together with the rest of meatball.
- Turn the bowl upside down onto a baking tray lined with baking parchment. Remove the bowl and the food wrap and bake the meatball for 30 minutes at 340°F. After that, pour the rest of the tomato sauce onto the meatball and sprinkle it with parmesan and chopped basil.
Whoever does battle with this meat giant will either need a soccer team to help or will have to be very, very hungry indeed. This ground beef extravaganza will not just make for full bellies, but also for a great conversation starter as you sit down for dinner!