Bigger is better, so this giant meatball has you covered. Packed with authentic Italian spaghetti sauce made from real Italian ingredients, this video is like no other.
Spaghetti IN a Meatball
Ground beef, about 4lbs / 1800 gms
Ground pork, about 1.3 lbs / 600 gms
Red wine (optional)
1 pack spaghetti noodles
1.5 cups panko or breadcrumbs,
The Meatball Assembly
Combine the ground meat, 4 eggs, the panko /breadcrumbs, a splash of red wine and the herbs with SPG seasoning (or at least salt pepper and garlic powder)
Use an appropriate size bowl to form the meat ball in, (a bowl will help maintain the shape, a baking tray will work)
Set the mix aside and cook the spaghetti to el-dente or very slightly underdone is ok too as it will be in the sauce during the cooking of the meatball.
Into a pan add about 100 mills, (just under 1/2 cup) of olive oil, add the grated onions and garlic and cook until soft,
Add the seasonings, 2 teaspoons of salt and herbs and continue to cook until thickened, be sure there is no remaining water from the onions.
Make sure the bowl, baking dish or pan is pre oiled and press the meat mixture to about 3/4 inch thick then add some parmesan cheese, some spaghetti and some sauce, use enough to form a dome then place the top on, also about 3/4 inch thick , seal around the edges, add some more parmesan cheese on top and place over indirect heat into a preheated oven or gill at around 350~375f, at about 30 minutes into the cook rotate the meatballs brush on some of the sauce to the top and continue the cook for about another 20 minutes, remember the filling as already cooked so the meat only needs to reach about 165 f and it's all done. Serve hot with more parmesan cheese.