Description
This Inside Out Spaghetti recipe transforms classic spaghetti and meatballs into a stunning meatball stuffed with cheesy spaghetti inside, baked to perfection. Ground sausage and beef mixed with Italian seasonings form a flavorful meatball encasing gooey mozzarella, sauced spaghetti, and parmesan, delivering a delicious, hearty meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Meatball Mixture
- 1 cup panko bread crumbs
- 3/4 cup whole milk
- 1 pound ground sausage
- 1 pound ground beef
- 2 large eggs
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon coarse sea salt
- 1/2 cup grated parmesan cheese (plus more for garnish, if desired)
- 1/2 teaspoon garlic powder
Cheese Filling
- 1 cup grated mozzarella cheese
Spaghetti Filling
- 1/2 pound spaghetti (cooked and drained)
- 21 oz. jar marinara sauce (warmed, divided)
Garnish
- Chopped parsley for garnish (optional)
- Additional grated parmesan cheese for garnish (optional)
Instructions
- Prepare breadcrumb mixture: In a small bowl, combine panko bread crumbs and whole milk. Stir and set aside to allow the breadcrumbs to absorb the milk fully.
- Mix meatball ingredients: In a large mixing bowl, add ground sausage, ground beef, dried Italian seasoning, eggs, garlic powder, coarse sea salt, coarse black pepper, and grated parmesan cheese. Then add the soaked breadcrumb mixture and mix everything well until evenly combined.
- Line bowl with plastic wrap: Take a mixing bowl and line it with plastic wrap, leaving excess length hanging over the edges in all directions to help shape and later remove the meatball.
- Form meatball base: Press about two-thirds of the meatball mixture evenly along the bottom and up the sides of the prepared bowl to form a thick layer approximately 1/2 to 3/4 inch thick.
- Add mozzarella cheese layer: Evenly sprinkle the grated mozzarella cheese over the meat-lined bowl base.
- Prepare spaghetti filling: Combine the cooked, drained spaghetti with about half of the warmed marinara sauce, mixing gently to coat the pasta.
- Add spaghetti layer: Mound the sauced spaghetti on top of the mozzarella cheese layer within the meat-lined bowl.
- Cover spaghetti with remaining meat: Press the remaining one-third of the meat mixture over the spaghetti mound, carefully pinching the edges around the sides to seal the filling securely with the meat base.
- Seal meatball with plastic wrap: Fold the excess plastic wrap tight over the top to fully contain and shape the meatball. Turn the bowl upside down and gently shape the meatball with your hands to ensure an even, sealed form.
- Remove plastic wrap partially: Place the formed meatball back into the bowl and unwrap the top portion of the plastic wrap.
- Invert and unwrap completely: Carefully invert the meatball onto a parchment-lined baking sheet and remove all plastic wrap.
- Bake meatball: Bake the meatball in a preheated oven at 375°F (190°C) for 40 to 45 minutes, until the internal temperature reaches at least 145°F (63°C) and the top is browned.
- Serve and garnish: Transfer the cooked meatball to a serving platter. Spoon the remaining marinara sauce on top. Garnish with additional grated parmesan cheese and chopped parsley if desired. Serve hot.
Notes
- Ensure the meatball is fully sealed to prevent the spaghetti filling from leaking during baking.
- Use a meat thermometer to check the internal temperature to guarantee safety and perfect doneness.
- Pre-cooking spaghetti just al dente helps maintain the texture after baking.
- Let the breadcrumb and milk mixture rest for better moisture retention in the meat.
- You can substitute ground beef and sausage with ground turkey or chicken for a lighter option.
