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 the mozzarella and parmesan.
Grease a muffin tin.
Place a nest of spaghetti inside each tin and firmly press down.
Bake until set.
Combine ground beef, breadcrumbs, garlic, remaining egg and parsley.
Season with salt and pepper.
Roll into small balls. Brown meatballs in skillet over medium heat.
Pour marinara on top and let simmer for 5 minutes.
Spoon some of the meatball mixture onto each spaghetti nest.
Garnish with parmesan and parsley.
- 350g spaghetti
- 3 eggs
- 180g grated mozzarella
- 60g grated parmesan
- 500g beef mince
- 30g breadcrumbs
- 15g parsley
- 1 clove of garlic
- Marinara sauce
- Parmesan for garnish