Spaghetti-Stuffed Meatball

I have been wanting to make this for awhile!!! I like the idea of stuffing spaghetti IN it. I would use Spaghetti Squash instead of noodles.

INGREDIENTS
For meatball:
3 lbs organic ground beef, 80% lean (lower fat content won’t work as well)
1/2 yellow onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon crushed garlic
2 eggs
1 teaspoon kosher salt
1/2 cup Italian breadcrumbs
1/4 cup Pecorino Romano cheese
1 tablespoon Worcestershire sauce
2 Jars of Spaghetti Sauce

You will also need:
1 lb spaghetti
Shredded mozzarella cheese

Boil pasta until al dente (just a shy of fully cooked — follow instructions on box), drain and set aside 2 cups’ worth. Then, mix the two cups of pasta with sauce.
Place your ground beef in a large bowl. Add diced onion, fresh parsley, crushed garlic, two eggs, seltzer, breadcrumbs, kosher salt, and Worcestershire sauce.
get your hands in there to mix everything together.

Then form into 2 equal balls. Hollow one out, almost like a bread bowl, and fill with 2 cups of spaghetti coated in sauce. Using the other half, cover the pasta, and mold until you create a giant meat ball.Spray a large oven-safe bowl with nonstick cooking spray, and add about a 1/2 cup of sauce. Place the meatball in the bowl and continue to shape it. Cover with foil, leaving some lifted to vent.Bake for about an hour and ten minutes at 350º . Then drain the grease from the bowl carefully. Invert the meatball by placing a plate on top of the bowl, then carefully flipping it over using two hands.Top with spaghetti sauce and sprinkle mozarella on top. Slice the meatball down the center. Enjoy

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