Drew Swantak

Spaghetti-stuffed Meatballs Recipe

Total Time:  1 hour, 45 minutes
Yield:  4


  • 2 cups fresh breadcrumbs
  • 2/3 cup whole milk
  • 1 pound 80% lean ground beef
  • 1 pound ground pork
  • 1 1/2 cups finely grated Parmesan cheese
  • 1/3 cup finely chopped Italian parsley
  • 1 tablespoon finely chopped oregano
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, whisked
  • 4 ounces dry spaghetti noodles
  • 1 tablespoon olive oil
  • 6 cups marinara sauce


  • Place breadcrumbs in a small bowl and pour milk over them, making sure to evenly moisten all crumbs. Let stand while you mix the meat.
  • Combine beef, pork, 1 cup Parmesan, parsley, oregano, salt, pepper, garlic, and nutmeg in a large bowl. Mix with your hands until incorporated but don’t overmix. Full chunks of ground meat should still be visible. Add eggs and breadcrumbs; gently mix just until all ingredients are combined. Cover and chill in refrigerator for 30 minutes.
  • Cook spaghetti according to package instructions for al dente pasta. Drain and drizzle with olive oil to prevent clumping.
  • Preheat oven to 350°F. Grease a baking sheet and set it aside.
  • Lightly oil your hands and roll 1 cup of meat into a ball. With the ball in one palm, create an indentation with your other hand, molding it into a bowl shape. Grab a forkful of spaghetti (about 1/3 cup) and swirl it in the meat bowl until it’s a tight bun, release fork and fold in the edges of the meat bowl so it completely seals the spaghetti inside [PHOTOS BELOW]. Place the meatball on the baking sheet. Repeat until you have 4 meatballs.
  • Bake until browned and cooked through, about 30 minutes.
  • In a medium pot, bring marinara sauce to a simmer over medium heat (reduce heat if it starts to spit at you).
  • When meatballs are done, place each one on an individual plate and top with lots of sauce and remaining Parmesan.
Drew Swantak