Spaghetti Meatball Cups
- 1 hr
Preheat oven to 200ºC.
Cook spaghetti until al dente. Drain and rinse under cold water.
Toss cooled spaghetti with 2 beaten eggs.
Add shredded mozzarella, ½ cup grated Parmesan.
Grease a muffin tin.
Nest spaghetti inside and firmly press down.
Bake until set.
Combine tomatoes with the oregano to make the sauce.
Season with salt and pepper.
Roll into small balls. Brown meatballs in skillet over medium heat.
Pour marinara on top and let simmer 5 minutes.
Spoon meatball onto spaghetti nest.
Garnish with Parmesan and parsley.
- 350 g spaghetti
- 3 eggs
- 180 g shredded mozzarella
- 60 g grated Parmesan (divided)
- 500 g ground beef
- 30 g breadcrumbs
- 15 g parsley
- 1 clove of garlic