Recipe: Spaghetti Meatball Cups

 

We know you’d rather be out in the sun, but we have the perfect rainy day recipe. You can use classic comfort food to turn lunch into a fun activity while you’re stuck indoors. These Spaghetti Meatball Cups are also delicious and easy enough for anyone to make.

This recipe comes from Beko’s “Eat Like a Pro” campaign. They promote healthier food for parents to feed their kids by partnering with FC Barcelona. Check out some of their recipes for the whole family.

 

Time: 1 hour

Serving Size: 4 people

 

Ingredients

  • 3/4 lb. spaghetti
  • 3 large eggs
  • 1 2/3 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 1/4 cups marinara
  • 1 1/8 lb. ground beef
  • 1/2 cup breadcrumbs
  • 1 clove garlic, minced
  • 1/4 cup freshly chopped parsley
  • salt and pepper
  • 1 tbsp. extra virgin olive oil
  • additional Parmesan and parsley for garnish

 

Directions

  1. Preheat oven to 375 degrees F. Cook spaghetti until al dente. Drain and rinse under cold water.

 

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

 

 

  1. Grease a muffin tin and nest spaghetti inside. Using the bottom of a small glass, firmly press down to create a well.

 

  1. Bake until set.

 

  1. While spaghetti cups bake, make meatballs. In a large bowl, combine ground beef, breadcrumbs, garlic, remaining egg, and parsley. Season with salt and pepper. Roll into balls.

 

  1. In a large skillet over medium heat, heat oil. Brown meatballs, then drain fat. Pour over marinara and let simmer 5 minutes.

 

  1. Spoon meatball onto spaghetti nest. Garnish with Parmesan and parsley.

 

Serve and enjoy!

Photo Credit: Beko

 

 

 

 

Categories cooking, Food, Recipes
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