Spaghetti and Meatball Bites

The classic dinner of spaghetti and meatballs steals the show in appetizer form!! MORE+ LESS-

By Coconut and Lime

March 14, 2017

1/2

box spaghetti

mini meatballs (frozen or homemade)

1/2

jar Muir Glen™ organic tomato sauce

Parmesan cheese

Basil for garnish

eggs

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1

Preheat oven to 350°F. Boil pasta to al dente.
2

Drain pasta and run cold water over it. Mix with beaten eggs, tomato sauce and Parmesan cheese (just a handful).
3

Spray cupcake pans with cooking spray. Twist spaghetti on your fork and place in each cupcake pan cup. Cook for 20 minutes.
4

Let cool and place a meatball tossed with tomato sauce on top of each spaghetti cup. Top with Parmesan cheese and basil. Serve in little bowls.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

It’s no secret that I like pasta. Wait, scratch that, I looooove pasta with all my heart, soul and stomach. So when I came across a spaghetti and meatballs appetizer dish, I was in before you can say “Eat!” StephanieLyn’s blog is responsible for inspiring these delightful spaghetti and meatball cups. I knew Stephanie’s easy to follow recipe would have me close to spaghetti and meatball heaven in no time. Now it’s your turn! Serve in miniature bowls for an attractive presentation. You can even make these in mini muffin tins to make a pop-in-your-mouth bite to die for! I’m adding these Spaghetti and Meatball Cups to my vat of pasta recipes - you can never have too many! Now, “Mangia!”