Spaghetti & Meatball Bites

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 2 tbsp Parsley

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3 cup Marinara

• Pasta & Grains

  • 12 oz Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Cooking spray
  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Dairy

  • 1 1/2 cup Mozzarella
  • 3/4 cup Parmesan, grated

Found on delish.com

Description

Ingredients

• 12 oz. spaghetti
• 3 large eggs, divided
• 1 1/2 c. shredded mozzarella
• 3/4 c. grated Parmesan, divided, plus more for garnish
• 3 c. marinara, divided
• Cooking spray, for pan
• 1 lb. ground beef
• 1/2 c. bread crumbs
• 2 cloves garlic, minced
• 2 tbsp. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil

Directions

• Preheat oven to 400 degrees F. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in oven). Drain and rinse under cold water.In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.Bake until set, 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)While spaghetti cups bake, make meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with salt and pepper. Roll into balls.In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over remaining 2 cups marinara and let simmer, 5 minutes.Spoon meatball onto spaghetti nest. Garnish with Parm and parsley.