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

History is written by the victors.

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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."

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.

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


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.


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.