Spaghetti and Meatball Bites
Ingredients
- 12-ounces spaghetti
- 3 large eggs, divided
- 1-½ cups mozzarella, shredded
- ¾ cup Parmesan, grated, divided, plus more for garnish
- 3 cups marinara sauce, divided
- Non-stick cooking spray, for pan
- 1-pound ground beef
- ½ cup bread crumbs
- 2 cloves garlic, minced
- 2 tbsp. freshly chopped parsley, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp. extra-virgin olive oil
Instructions
To prepare the spaghetti:
- Pre-heat the oven to 400°F.
- Cook spaghetti until very al dente; 8 minutes; noodles will continue to cook in the oven; drain and rinse under cold water.
- In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan and 1 cup marinara.
- 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.
- Place in the pre-heated oven and bake until set; 5 minutes; remove from the oven and allow to cool.
- If nests puffed up while baking, press down again with shot glass.
To prepare the 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 mixture into meatballs.
- Using a large skillet and medium heat, heat the oil.
- Brown meatballs; 4 minutes per side; drain fat.
- Pour remaining 2 cups marinara sauce into the skillet; let simmer for 5 minutes.
To prepare and serve:
- Spoon meatballs and marina sauce into the spaghetti nests.
- Garnish with Parmesan and parsley.