Spaghetti In A Meatball: Deliciously Unconventional Main Course
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Spaghetti in tomato sauce with little meatballs is a staple dinner dish. But sometimes, when you're particularly hungry, you need a little bit more than that. For these days, we recommend a recipe that has the meatballs and the spaghetti swap places. The meatball becomes the main event, while the spaghetti is just along for the ride.

You'll need:

For the meatball:

- 2.2 lbs ground beef
- 2 eggs
- 3.5 oz breadcrumbs
- 2 tbsp chopped parsley
- 5.3 oz chopped chorizo
- 1 tbsp paprika
- 1 tbsp mustard
- 1 tbsp ketchup
- 2 tbsp salt
- 1 tbsp pepper

For the filling:

- 3.5 oz grated mozzarella
- 5.3 oz cooked spaghetti
- 5 fl oz tomato sauce

In addition:

- 2.6 oz grated Parmesan
- a few leaves of basil

Here's how:

1. Mix the ground beef well with all the other ingredients for the meatball. Press about two thirds of the meat on the bottom and sides of a large bowl lined with plastic food wrap. This is the mold for the meatball.

2. Sprinkle the insides all over with mozzarella before putting in the spaghetti. Then pour some tomato sauce on top of it.

3. Now shape the rest of the meat into a ball and press it into a large, flat circle which you will use to cover the filling. Pinch the edges of the circle together with the rest of meatball.

4. Turn the bowl upside down onto a baking tray lined with baking parchment. Remove the bowl and the food wrap and bake the meatball for 30 minutes at 340°F. After that, pour the rest of the tomato sauce onto the meatball and sprinkle it with parmesan and chopped basil.