Spaghetti Stuffed Meatballs – You ever have one of those nights where you desire to assemble something classic but with a delightful twist? That’s where these Spaghetti Stuffed Meatballs come in. Imagine this: juicy, flavorful meatballs wrapped around bundles of spaghetti, baked in rich tomato sauce, and finished off with gooey, melted mozzarella. It’s basically spaghetti and meatballs reinvented—super pleasing but with a little something extra to make everyone at the table do a double-take.
The first time I made these, I was trying to break out of my typical dinner routine. You know, the classic spaghetti and meatballs, are always good but nothing exhilarating. So I thought, “What if I stuffed the spaghetti into the meatballs?” It pealed a little wild, but why not? When I drew it out of the oven, my husband gave me that “What did you make this time?” look. But after the first taste, he was all in. Even my kid, who typically picks at dinner, couldn’t get enough. Now, it’s a hit at our house and one of those dishes I love assembling when I want something heartwarming but with a fun twist.
What makes this Spaghetti Stuffed Meatballs truly special?
You’re going to love this dish because it takes a familiar favorite and turns it into something new and exciting. The meatballs stay juicy and the spaghetti inside comes out perfectly tender, soaking up all that tomato sauce. And that mozzarella on top? It melts into this gooey, golden layer that pulls everything together. It’s a great dish for when you want to shake up dinner but still keep that comforting, homemade feel. And the best part? It’s surprisingly easy to make, even though it looks like you spent way more time in the kitchen!
What You Need To Make This Spaghetti Stuffed Meatballs Recipe?
Ground Beef: You’ll want to go for something like 80/20 ground beef. The fat helps keep the meatballs nice and juicy, which is what you need when they’re stuffed with pasta. Too lean, and they might end up a little dry, so don’t be shy about some fat content here.
Italian Seasoning: This is your go-to for that classic flavor. It’s basically a mix of all the good stuff—oregano, basil, thyme—without having to measure out a bunch of different herbs. Super easy and gets the job done.
Spaghetti (or Capellini): Spaghetti is perfect here, but capellini works well too, especially if you prefer thinner noodles. Just make sure to bundle it tightly so it stays together inside the meatball.
Garlic & Onion: These are your basic flavor boosters. The garlic gives the meatballs a nice kick, while the onion adds that subtle sweetness that rounds everything out. Don’t skip these—they really make a difference.
Mushrooms: I love adding mushrooms to the dish because they soak up all the flavors while adding a nice texture to the sauce. Plus, they make everything taste heartier, even if you’re not a huge mushroom fan.
Red Wine: The wine adds a deep richness to the sauce that makes it feel more special. But if you’re not into cooking with wine, you can easily swap it for beef broth or even more tomato sauce—it’ll still be delicious.
Mozzarella Cheese: Freshly grated mozzarella is key here. It melts beautifully and gives that gooey, cheesy topping we all love. It’s the final touch that pulls the whole dish together.
Steps To Make Spaghetti Stuffed Meatballs:
Alright, here’s what you’re going to do! First, preheat your oven to 350°F so it’s ready to go when you are.
Now, in a medium bowl, toss in your ground beef, salt, pepper, Italian seasoning, and garlic powder. Get in there with your hands and mix everything together. Don’t overthink it—just make sure it’s all combined well.
Next, take about a quarter of the meat mixture and press it around a small bundle of uncooked spaghetti. The trick here is to make sure the pasta is gathered tightly in the middle, with the ends sticking out. Pack the meat around the spaghetti securely so it holds together. Repeat that three more times with the rest of your meat and pasta.
Want To Save This Recipe?
Grab a large baking dish and drizzle some olive oil in there. Place the dish on the stovetop over medium-high heat to get the oil nice and hot. Once it’s ready, gently brown your meatball spaghetti bundles on all sides. This gives the meatballs some color and locks in those flavors.
After they’re browned, toss in the diced onions, garlic, mushrooms, and fresh basil around the bundles. Pour in the red wine and let it simmer for a minute or two, just enough for it to reduce a bit.
Now, pour the tomato sauce all over the meatballs and pasta, making sure everything’s covered. Sprinkle the grated mozzarella on top because, let’s be honest, more cheese makes everything better. Cover the dish with foil and pop it in the oven.
Let it bake for about 45 minutes, or until the pasta is tender. When it’s close to being done, uncover the dish and let it bake for another few minutes to let the cheese get nice and golden.
Once it’s out of the oven, give it a few minutes to rest. Then, serve it up and enjoy!
Tip:
Here’s a little trick to make these Spaghetti Stuffed Meatballs even better: Cook the spaghetti just until it’s very al dente—like, a minute less than what the box says. You want it firm because it’ll cook more inside the meatball while baking. This way, the pasta won’t turn mushy, and it’ll hold its texture nicely. And another thing—when you’re browning the meatball bundles, don’t worry if they aren’t perfectly browned all over. The goal here is just to give them some color and lock in those juices before baking. Also, let the dish rest for a few minutes before serving so everything settles. You’ll get a cleaner slice, and the flavors will be even better.
Frequently Asked Questions:
Can I use a different type of pasta?
Definitely! Spaghetti or capellini works great, but feel free to try fettuccine or linguine. Just keep the pasta bundles small enough to fit inside the meatballs.
What if I don’t want to use red wine in the sauce?
No problem! You can substitute the red wine with beef broth or even more tomato sauce. The dish will still have plenty of flavor without the wine.
Can I make this dish ahead of time?
Absolutely! You can prepare the meatball bundles ahead of time and store them in the fridge for up to a day. When you’re ready, just follow the baking instructions. You might need to add a few extra minutes since they’ll be cold.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spaghetti Stuffed Meatballs
Ingredients
- 1 pound ground beef
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 10 ounces spaghetti or capellini noodles
- 3 garlic cloves minced
- 1 white onion diced
- 8 ounces sliced mushrooms
- 1/2 c fresh basil roughly chopped
- 1 1/2 c red wine
- 3 c tomato sauce
- 2 tbsp olive oil
- 2 c mozzarella cheese grated
- Olive oil as needed
- A pinch of Kosher salt and a few cracks of fresh black pepper to taste
Instructions
- First, preheat your oven to 350°F.
- In a medium bowl, toss the ground beef with a good pinch of salt, a few cracks of pepper, Italian seasoning, and garlic powder. Get in there with your hands and mix it all together until everything’s nicely combined.
- Now, take about a quarter of the beef mixture and press it around a small bundle of uncooked spaghetti, leaving the ends of the pasta sticking out. Make sure the meat is packed tightly around the middle to hold everything in place. Repeat this process with the remaining meat and pasta, so you end up with four spaghetti-stuffed bundles.
- Drizzle some olive oil into a large baking dish and heat it over medium-high heat on the stovetop. Once the oil’s hot, brown the meatballs on all sides. Don’t worry if they’re not fully cooked through yet—just get a nice sear on them.
- Next, scatter the diced onions, garlic, mushrooms, and basil around the meatballs in the dish. Pour in the red wine and let it simmer for a minute or two, just to let the flavors meld and the wine reduces a bit.
- Now, pour the tomato sauce over everything, making sure the pasta is fully covered. Sprinkle the grated mozzarella cheese on top, cover the dish with foil, and pop it in the oven. Let it bake for about 45 minutes, or until the pasta is tender.
- Once it’s done, uncover the dish and let it cook for a few more minutes to get the cheese golden and bubbly. Allow it to rest for about 5 minutes before serving. Then, dig in and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
