Description
These playful and handheld spaghetti meatball cups are perfect for kids and make a clever weeknight dinner.
Ingredients
- 2 cups leftover spaghetti (preferably cold and not overly saucy)
- 12 cooked meatballs (beef, pork, turkey, chicken, or vegetarian)
- 1 cup shredded mozzarella cheese (freshly grated melts best)
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara sauce (jarred or homemade)
- Non-stick cooking spray
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a standard muffin tin with non-stick cooking spray.
- Divide the spaghetti into 12 equal portions and press each portion into the muffin cups to form a cup shape.
- Place one cooked meatball into the center of each spaghetti cup.
- Spoon about 1 teaspoon of marinara sauce over each meatball.
- Sprinkle roughly 1 tablespoon of shredded mozzarella over each cup and finish with a light dusting of grated Parmesan.
- Bake for 15–20 minutes until the cheese is melted and bubbling.
- Let the cups cool in the tin for 3–5 minutes before gently lifting them out.
- Garnish with fresh basil if desired and serve warm.
Notes
If your meatballs are chilled, add 3–5 minutes to baking time. For extra binding, mix in 1 beaten egg or 2 tablespoons of ricotta with the spaghetti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian