Spaghetti Stuffed Meatballs
Elevate your dinner game with these irresistible Spaghetti Stuffed Meatballs—a fun and flavorful twist on two Italian classics! Perfectly seasoned ground beef and pork are combined with Parmesan, breadcrumbs, and fresh parsley to create juicy, tender meatballs, each stuffed with a surprise center of spaghetti. Sear them to golden perfection, then bake in a rich marinara sauce for a hearty and crowd-pleasing meal. This recipe marries comfort food with a creative flair, offering a playful yet satisfying dish that’s perfect for family dinners, special occasions, or entertaining guests. Serve these stuffed meatballs with extra sauce and a sprinkle of Parmesan for a stunning centerpiece everyone will love!
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Recipe Information
Ingredients
- 120 grams Spaghetti
- 500 grams Ground beef (80% lean)
- 250 grams Ground pork
- 60 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 2 cloves Garlic, minced
- 15 grams Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 480 milliliters Marinara sauce
- 2 tablespoons Olive oil
Instructions
Cook the spaghetti: Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions (approximately 8 minutes). Drain and set aside. Chop the cooked spaghetti into smaller pieces for easier stuffing.
Preheat your oven to 375°F (190°C).
Make the meatball mixture: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper. Mix gently until everything is evenly incorporated, but do not overmix.
Form the meatballs: Divide the meatball mixture into 8 equal portions. Flatten each portion into a disc in your hand, then place a small mound of the cooked spaghetti in the center. Carefully wrap the meat mixture around the spaghetti, sealing it completely to form a large stuffed meatball. Repeat with the remaining portions.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the stuffed meatballs for 2-3 minutes on each side, until browned all over.
Pour the marinara sauce over the seared meatballs in the skillet. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake the meatballs: Bake in the oven for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F or 74°C).
Serve: Remove the stuffed meatballs from the oven and let them rest for a few minutes. Serve hot with additional marinara sauce and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 6589 mg | 286% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.6 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 879 mg | 68% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
