Recipe courtesy of Robert Irvine
Total:
2 hr 55 min
Active:
25 min
Yield:
6 servings; 4 (2-ounce) meatballs per serving
Level:
Easy

Ingredients

  • 1 pound ground pork
  • 1 pound ground veal
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced, plus more to taste
  • 1/4 cup chopped parsley leaves
  • 2 teaspoons chopped thyme leaves
  • 4 teaspoons chopped basil leaves
  • 6 cups fresh bread crumbs
  • 6 eggs, beaten
  • 1 cup whole milk
  • 1/2 pound cooked spaghetti, cooled and chopped into small pieces
  • 8 cups marinara or other prepared sauce, cooled
  • 1 cup grapeseed oil
  • 1/2 cup grated Parmesan

Directions

In a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.

When thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note)

While the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.

Remove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used.

Preheat the oven to 350 degrees F.

Return the meatballs to the refrigerator for another hour and allow to rest.

In a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes.

Remove from the oven and serve immediately sprinkled with grated Parmesan.

Cook's Note

The mixture should remain tight, so add the milk little by little. If it begins to get too wet, stop adding the milk and reserve in refrigerator until after the mix has rested for 1 hour. Then, if more milk is needed, add it at this time.

IDEAS YOU'LL LOVE

Tuna Meatballs

Recipe courtesy of David Rocco

Bitter Melon Stuffed with Spiced Tomatoes

Recipe courtesy of Bal Arneson

Stuffed Meatballs: Polpettone Ripieni

Recipe courtesy of Mario Batali

Stuffed Peppers with Broken Meatballs and Rice

Recipe courtesy of Rachael Ray

Date and Blue Cheese Stuffed Meatballs

Meatballs

Recipe courtesy of Michael Chiarello

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)

Recipe courtesy of Oliver Andreini

Moroccan Meatballs

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c