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Savory Spaghetti and Meatballs Cupcakes

savory spaghetti and meatballs cupcakes - featured image
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A fun and easy twist on classic spaghetti and meatballs, these savory cupcakes are perfect for parties and family gatherings. Bite-sized and handheld, they combine juicy meatballs nestled inside a cheesy spaghetti base, topped with marinara and melted mozzarella.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1/4 cup breadcrumbs (plain or Italian seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked spaghetti, drained and cooled
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup marinara sauce
  • Extra shredded mozzarella for topping
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.
  2. In a medium bowl, combine ground beef, breadcrumbs, Parmesan, 1 beaten egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined. Chill for 10 minutes if mixture is too loose.
  3. Shape mixture into approximately 12 small meatballs (about 1 inch diameter). Place on a parchment-lined baking sheet.
  4. Bake meatballs for 15 minutes or until cooked through and golden. Let cool slightly.
  5. In a large bowl, toss cooked spaghetti with mozzarella, Parmesan, 2 beaten eggs, Italian seasoning, salt, and pepper.
  6. Press a small amount of spaghetti mixture into each muffin cup to create a base. Place one meatball in the center, then cover completely with more spaghetti mixture, pressing gently to pack.
  7. Bake cupcakes for 20-25 minutes until spaghetti base is firm and lightly golden with slightly crisp edges.
  8. Remove cupcakes from oven and spoon about 1 tablespoon marinara sauce over each. Sprinkle extra shredded mozzarella on top.
  9. Return to oven and bake for an additional 5-7 minutes until cheese is melted and bubbly.
  10. Let cupcakes cool for 5 minutes before carefully removing from the tin. Garnish with fresh basil leaves if desired. Serve warm.

Notes

Use gluten-free pasta and breadcrumbs for a gluten-free version. Substitute plant-based meatballs and vegan cheese for a vegetarian or dairy-free option. Keep hands damp when shaping meatballs to prevent sticking. Do not overmix meatball mixture to keep them tender. Cook spaghetti a day ahead and refrigerate to help it firm up for easier shaping. Watch edges during baking to avoid burning.

Nutrition

Keywords: spaghetti, meatballs, cupcakes, party food, appetizer, easy recipe, kid-friendly, comfort food

Find it online: https://bitematrix.com/savory-spaghetti-and-meatballs-cupcakes-easy-recipe-for-fun-party-treats/