Giant Spaghetti-Stuffed Meatball
A single oversized meatball with a core of spaghetti and cheese makes a dramatic centerpiece that feeds eight. Hot Italian sausage mixed with ground beef gives the shell extra spice and fat, so it stays juicy through 40 minutes in the oven. Lining a bowl with clingflim is the trick that lets you shape and seal it cleanly. Cut it at the table and the pasta spills out.
Instructions
Heat the oven to 190°C (374°F) and line a baking pan with foil. Boil the spaghetti in water until al dente, then drain it in a colander and set it aside.
In a bowl, mix the sausage meat, ground beef, breadcrumbs, parsley, salt, pepper, garlic powder, onion powder, parmesan, eggs and milk until evenly combined.
Line a large bowl with clingflim, covering the bottom and sides. Press the meat mixture into the bowl so it forms an even shell up the sides and across the base.
Sprinkle the mozzarella inside the meat shell and add the cooked spaghetti. Fold the meat over to seal the filling in, then use the clingflim to help roll it into a neat ball.
Place the meatball on the prepared pan and bake for 40 minutes, until it is well browned.
Spread half of the heated sauce on a plate. Lift the meatball onto the sauce, pour the rest of the sauce over the top, then finish with grated parmesan and basil leaves.
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