Watch The Meatball Shop's Exec Chef Cut Into His 6-Pound Meatbal…
Come Tour David Burtka and Neil Patrick Harris' STUNNING Home Ga…
Farm to Cocktail? These Girls Got You! Say Hello to the Simple G…
How to Make Pasta with Pumpkin, Brown Butter, Crispy Sage and Nu…
How to Make Raw Zucchini Salad | David Burtka
Rachael's Reaction to Billy Crudup's Preview of "The Morning Sho…
How to Make a Vermouth Spritz | John Cusimano
Stop Everything and Listen to "Buongiorno Baby"—the Song John Co…
How to Make Bistecca (Porterhouse) with Walnut Salsa Verde and C…
Rachael Reveals Her Favorite Place to Eat in Tuscany, Italy | Q …
What's In Our Meal Bag? 3 Sweet Stories from Viewers Who Tried R…
Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…
How to Make Roasted Honey-Soy Green Beans | Rachael Ray
We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …
How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray
How to Make Caramel Apple Shortcakes | Grant Melton
How to Make Sausages with Apples and Onions & Charred, Spiced Ca…
Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …
How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…
How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…
You've heard of spaghetti and meatballs but have you heard of spaghetti IN meatball? That's right, a massive meatball filled with spaghetti and cheese. Sounds deliciously unbelievable, right?
Well, lucky for us, IT'S A REAL THING!
Daniel Sharp, Executive Chef at NYC's The Meatball Shop, created this six — yes SIX — pound delicacy.
"I think some of the best ideas are the most obvious ones where you just can't believe it took this long," Daniel says.
So what goes into this wild concoction? Daniel starts with premium quality meat. Then he adds ricotta, which he says "makes the meatballs lighter" and breadcrumbs (or what Daniel calls, "the real secret of a good meatball"). He then mixes in some herbs and spices and binds the whole thing together with egg. And of course, he mixes it all with his hands!
"Don't be shy," Daniel says. "Making meatballs is a contact sport."
Once the meat mixture is combined, he folds in some cooked spaghetti and begins to build the giant meatball, layering cheese inside, of course. And the entire thing takes about three hours to bake!
After, he pours on sauce, sprinkles some cheese, and presto, a 6-pound all-in-one feast perfect for meatball lovers, like our gal Rach!
Now, if you want to make something in the same spaghetti-in-meatball family, but way smaller, check out Rachael's Broken Spaghetti Meatballs.
More Info
