Someone Made An Enormous Meatball Stuffed With Spaghetti And It’s Beautiful

History is written by the victors.

1. So, food blogger Jenn Press Arata created this 3-pound meatball stuffed with angel hair spaghetti.

Jenn Arata

This feat required fortitude of mind, body, and spirit. But Arata is a seasoned pro when it comes to inventive food concoctions, like s’mores balls or Nutella-stuffed pancakes.

She says of her cooking, “It’s an art form, in a way. Not that I’m calling a three-pound meat mountain filled with pasta an art form. That was just a fun Tuesday night.”

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2. Whether you want to delight your guests at a party or just troll your family at the dinner table, you can follow the step-by-step instructions below to cook this beautiful monstrosity.

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Jenn Arata
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4. Spaghetti-Stuffed Meatball

Recipe by Jenn Arata


For meatball:
3 lbs organic ground beef, 80% lean (lower fat content won’t work as well)
1/2 yellow onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon crushed garlic
2 eggs
1 tablespoon plain seltzer
1 teaspoon kosher salt
1/2 cup Italian breadcrumbs
1/4 cup Pecorino Romano cheese
1 tablespoon Worcestershire sauce

For sauce:
1 (28 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes with basil
1/4 cup extra virgin olive oil
1 teaspoon crushed garlic
1 teaspoon kosher salt
1 pinch crushed red pepper
6 basil leaves, cut into chiffonade
1 teaspoon dried oregano

You will also need:
1 lb angel hair pasta
Shredded mozzarella cheese

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5. Sauté crushed garlic with olive oil over medium heat. Add tomato sauce and crushed tomatoes. Bring to a boil and add basil, kosher salt, crushed red pepper, and oregano. Stir together and simmer on low.

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6. Boil pasta until al dente (just a shy of fully cooked — follow instructions on box), drain and set aside 2 cups’ worth. Then, mix the two cups of pasta with sauce.

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7. Place your ground beef in a large bowl. Add diced onion, fresh parsley, crushed garlic, two eggs, seltzer, breadcrumbs, kosher salt, and Worcestershire sauce.

Jenn Arata
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8. Remove all jewelry and get your hands in there to mix everything together.

Jenn Arata
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9. Then, form into two equal portions.

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10. Hollow one out, almost like a bread bowl, and fill with 2 cups of spaghetti coated in sauce. Using the other half, cover the pasta, and mold until you create a giant meat ball.

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11. This will take some manipulating…

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12. Spray a large oven-safe bowl with nonstick cooking spray, and add about a 1/2 cup of sauce. Place the meatball in the bowl and continue to shape it. Cover with foil, leaving some lifted to vent.

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13. Bake for about an hour and ten minutes at 350º or until a meat thermometer inserted into the center of the meatball reaches 160º. You can raise the temp to 400º to move the process along.

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14. Carefully drain extra liquid out of the bowl.

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15. Invert the meatball by placing a plate on top of the bowl, then carefully flipping it over using two hands.

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16. Now, top with sauce and sprinkle with mozzarella cheese.

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17. Finally, using a large knife, slice the meatball down the center to reveal the spaghetti filling.

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Jenn Arata
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Columbia Pictures
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20. Lol, remember when you ate this?

Flickr Creative Commons / Via Flickr: wikidave

Psh. Bored.

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21. As Jenn says: “Go big or go hungry.”

Jenn Arata
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