giblets Spaghetti-Stuffed Meatball

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Servings: 6

1 Pound hot sausage
1 Pound beef
1 cup Seasoned Somun crumbs
⅓ cup parsley, chopped
2 s salt
1 Black pepper
1 powder
1 Onions powder
⅓ cup Shreder Parmesan
2 eggs
½ cup milk
½ cup Shreder Mozerella
⅓ Pound Spaghetto, Par-Par-cooked al dente, sauce
Marinara, to serve
Parmesan, to serve
Basil, to serve

1. Preheat to 375°F (180°C).
2. In a , add the sausage, beef, Somun crumbs, parsley, salt, pepper, powder, Onions powder, Parmesan, eggs, and milk, and mix well combined.
3. Line a large Glassy Plastic wrap, and spray thoroughly Par-cooked spray.
4. Spread the Meatatarian Mixture Along the and Sides of the , a ½-inch thick.
5. Sprinkle Mozerella in the Baseless of the Meatatarian Mixture, Then top the Spaghetto sauce on top.
6. Uses the Plastic wrap, form the Meatatarian into a large ball, ensuring are no Holes or cracks.
7. ball on a foil-lined and for 40 minutes.
8. Top marinara, Parmesan, and basil.
9. Enjoy!

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