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Ingredients

Adjust Servings:
Ground Beef – 1 ⅛ lb (450 g)
Thyme – 1 tbsp
Rosemary – 1 tbsp
Ground Red Pepper – 1 tbsp
Paprika – 2 tbsp
Oregano – 2 tbsp
Salt – to taste
Ground Black Pepper – to taste
Bell Peppers – 2
Spaghetti – 10 ½ oz (300 g)
Tomato Sauce – 20 fl oz (600 ml)
Red Wine – 10 fl oz (300 ml)
Garlic – 2 cloves
Mozzarella – 9 oz (250 g)
Yellow Onions – 1
Sunflower Oil – to taste

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Spaghetti-Stuffed Meatballs

Spaghetti-Stuffed Meatballs

Cuisine:
  • 60 min
  • Serves 4
  • Medium

Ingredients

Recipe

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Pasta is Italy’s culinary gift to the world. Nowadays, it is a must-have dish on the menu of any European restaurant. People have come up with countless ways to cook spaghetti — long, string-shaped type of pasta. We are not sure where spaghetti-stuffed meatballs came from, but whoever invented this cooking method is a genius.

The dish looks very original, and the ingredients are similar to those that go into pasta Bolognese, once again proving that it is possible to make completely different dishes from pasta and ground meat.

Steps

1
Done

Add paprika, red pepper, thyme, rosemary, oregano, black pepper, and salt to the ground meat. Knead it with your hands.

2
Done

Form a large, flat cutlet, put a quarter of the spaghetti in it, and fix it on all sides.

3
Done

Fry the spaghetti-stuffed meatballs in a pan until blush, then place them in a deep baking sheet. Fry finely chopped onion and bell pepper in the remaining oil. Place the vegetables next to the spaghetti with ground meat.

4
Done

Pour the minced meat with wine, cover with tomato sauce so that it almost wholly covers the spaghetti-stuffed meatballs. Sprinkle the dish with grated cheese and bake in the oven for 30 minutes at 360 °F.

In our humble opinion, spaghetti-stuffed meatballs deserve to take the place of honor on any menu. Plus, children adore it! They do not need garnishing, but you can try cooking them with your favorite fresh vegetables and herbs. Furthermore, it is a convenient and vivid serving-sized dish. We recommend preparing it for a family dinner and serving it with chilled lemonade or red wine.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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