Barry tries Tastys giant spaghetti stuffed meatball

by Barry Lewis


150g spaghetti, cooked al dente

3tbsp passata / marinara sauce

450g pork mince

450g beef mince

120g breadcrumbs

10 fresh parsley, chopped

2 tsp salt

1tsp cayenne pepper

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

50g parmesan cheese, grated

2 large eggs

120ml milk

100g mozzarella cheese – fresh ball or grated

Extras to serve

More marinara sauce

Parmesan cheese, grated

Fresh basil leaves, torn

For this Barry tries, I attempted the Giant spaghetti stuffed meatball by Tasty. The original recipe can be found here.

I have tweaked the ingredients to allow for pork mince instead of spiced sausage as I could not get that, so added a little cayenne for a teeny kick, which is optional. This tasted super good and was just a really fun thing to make!

First up make sure your spaghetti is cooked and cooled, stir through the 3tbsp sauce and leave to one side.

In a mixing bowl add the pork mince, beef mince, bread crumbs, parsley, cayenne, salt, pepper, garlic powder, onion powder, parmesan, eggs, and milk, and mix until well combined. Really mix it well together with your hands to fully combine it and make a nice smooth mixture that is well mixed and with the seasonings and herbs well distributed. Take a small handful of the mixture out of the bowl and leave to one side.

Line a large glass bowl with cling film, spray with cooking spray and put the meat on top. Press down the mixture all up the sides of the bowl to leave a nice border of at least ½ and inch thick, thicker if you like as you don’t want it too weak / it splitting.

Add the mozzarella (fresh mozzarella ball or pre-grated is good or a mix), then add the spaghetti on top, form the meat into a ball using the cling film to help you as you bring up the sides. When you are close to closing it, if you have too much spaghetti take some out, then plug the gap with the small amount you reserved to one side. Take it out of the bowl and shape into a large ball shape, ensuring it is crack free.

Bake on a lined tray, at 170fan/190c or equivalent for 45 minutes, or cook it a little longer if you really want to brown it and get some good colour on there, it will be baked through after 45 minutes, but you may want to push it a little longer for more colour.