Spaghetti and Meatball Bites

By lihui

8 Person

30 Minutes

0 Calories

Don’t these baked spaghetti and meatball cups look so fun and EASY to eat at school rather than trying to twirl the leftover spaghetti? Perfect for school lunch box, get-togethers, parties, and even dinner. These have been a favorite around here for a long time. Not a brand-new-break-the-internet idea. Just a family favorite!

Ingredients

1 tbsp. Extra virgin olive oil
Freshly ground black pepper
Kosher salt
2 tbsp. Freshly chopped parsley, plus more for garnish
2 cloves Garlic, minced
1/2 cup Bread crumbs
1 pound Ground beef
Cooking spray, for pan
3 cups Marinara, divided
3/4 cup Grated Parmesan, divided, plus more for garnish
1 1/2 cups Shredded mozzarella
3 Large eggs, divided
12 oz. Spaghetti

Method

01

Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.
02

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.
03

Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.
04

Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)
05

While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.
06

In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.
07

Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.

Related Tags

Spaghetti and Meatball Bites

4.4

( By lihui )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

1 tbsp. Extra virgin olive oil

Freshly ground black pepper

Kosher salt

2 tbsp. Freshly chopped parsley, plus more for garnish

2 cloves Garlic, minced

1/2 cup Bread crumbs

1 pound Ground beef

Cooking spray, for pan

3 cups Marinara, divided

3/4 cup Grated Parmesan, divided, plus more for garnish

1 1/2 cups Shredded mozzarella

3 Large eggs, divided

12 oz. Spaghetti

03 Method

Step 1

Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.

Step 2

In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.

Step 3

Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.

Step 4

Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)

Step 5

While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.

Step 6

In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.

Step 7

Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.

04 Author