Spaghetti-Stuffed Giant Meatball

• Meat

  • 3 lbs Ground beef, lean 80 percent

• Produce

  • 6 Basil, leaves
  • 2 tsp Garlic
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, fresh
  • 1 (28-ounce can Tomatoes with basil
  • 1/2 Yellow onion, small

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 (28-ounce can Tomato sauce
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 4 oz Angel hair pasta

• Baking & Spices

  • 2 tsp Kosher salt
  • 1 pinch Red pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Italian breadcrumbs

• Drinks

  • 1 tbsp Seltzer, plain

• Dairy

  • 1 Parmesan
  • 1/4 cup Pecorino romano cheese

Found on popsugar.com

Description

Directions

• 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. 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 to 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 350°F. Bake the meatball for about an hour to an hour and 15 minutes, or until a meat thermometer reaches 160°F. 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.