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Irresistible Spaghetti and Meatball Cupcakes with Easy Savory Tomato Sauce

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A playful twist on classic spaghetti and meatballs, baked in cupcake tins for a fun, handheld comfort food perfect for busy weeknights and parties.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti, cooked al dente
  • 1 pound (450 grams) ground beef (80/20 preferred)
  • 1/4 cup (30 grams) breadcrumbs
  • 1/4 cup (25 grams) grated Parmesan cheese
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups (480 ml) tomato sauce, homemade or good-quality jarred
  • 1/2 cup (50 grams) shredded mozzarella cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, about 8-9 minutes. Drain and toss gently with a teaspoon of olive oil to prevent sticking. Set aside to cool slightly.
  2. In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 12 small meatballs, about the size of a walnut.
  4. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for 3-4 minutes total. Remove and drain on paper towels.
  5. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  6. Press about 2 tablespoons of cooked spaghetti into the bottom and sides of each muffin cup to form a nest.
  7. Place one meatball in the center of each spaghetti nest.
  8. Spoon about 2 tablespoons of tomato sauce over each meatball and spaghetti nest, coating but not drowning.
  9. Sprinkle about a teaspoon of shredded mozzarella cheese over each cupcake.
  10. Bake on the middle rack for 20-25 minutes until cheese is bubbly and golden and meatballs are cooked through (internal temperature 160°F/71°C).
  11. Allow cupcakes to cool for 5 minutes before gently loosening edges with a knife. Serve warm.

Notes

Do not overcook pasta; it should be al dente to hold texture after baking. Brown meatballs before baking to seal in juices and add flavor. Use just enough sauce to coat cupcakes to avoid sogginess. Let cupcakes rest after baking to firm up. For extra crispness, broil 1-2 minutes at the end, watching carefully. Muffin tin alternatives include small ramekins or mini loaf pans, adjusting baking time accordingly.

Nutrition

Keywords: spaghetti, meatballs, cupcakes, savory tomato sauce, comfort food, easy dinner, party food, handheld pasta

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