This recipe was inspired by my Italian Rigatoni Pie. These little spaghetti and meatball cups are great as an appetizer or even as a main course, especially if you're interested in portion control.
- 8 oz thin spaghetti
- 2 1/2 tbsp olive oil, divided
- 1/2 c freshly grated Parmesan cheese, plus more for topping
- 3 large eggs, divided
- 3 tbsp spaghetti sauce, plus 1/4 c for topping
- 1/2 lb ground beef, pork and veal mixture
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
- 3 tbsp Italian style breadcrumbs
- 1/4 tsp garlic powder
- 1/8 tsp onion salt
- 1/2 tsp dried parsley
- Salt, to taste
- Pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, rinse in cold water and drain again.Stir in 1/2 tbsp of the olive oil and set aside.
In a large bowl, combine the ground beef, pork and veal mixture, and 1 of the eggs. Add the breadcrumbs, garlic powder, onion salt and parsley and mix well. Shape into meatballs.
Preheat the oven to 400 degrees.
Heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the meatballs and cook on all sides until browned and cooked through, about 15 minutes. Remove the meatballs from the skillet and set aside.
Add the freshly grated Parmesan cheese, the remaining 2 eggs, and 3 tbsp of the spaghetti sauce to the pasta, stirring very well to combine.
Lightly grease a muffin pan. Spoon out about 1/4 c to 1/3 c of the pasta into each muffin well, making a slight indentation in the center of each cup.
Bake for 17 to 23 minutes (20 minutes in my oven), or until the pasta independently holds its cup shape. Remove from the oven and allow to cool for 5 minutes in the pan. If you remove them prematurely, part of the spaghetti cup may not hold its form. Using a spoon or fork, take out each spaghetti cup.
Spoon approximately 1 tbsp of the spaghetti sauce over each cup. Sprinkle more Parmesan cheese on top. Top each cup with a meatball.
Garnish with Parmesan and parsley.