Best Spaghetti And Meatball Muffin Bites Recipes

MUFFIN TIN SPAGHETTI MEATBALL BITES

Muffin Tin Spaghetti Meatball Bites image

Provided by Jessica (swankyrecipes.com)

Time 40m

Number Of Ingredients 8

Ingredients

5 ounces spaghetti noodles
1/2 tablespoon olive oil
3/4 cup Parmesan cheese crumbs
1 tablespoon parsley
2 cup Ragu® Traditional Tomato Sauce
12 cooked meatballs
1/2 cup Parmesan cheese (, to garnish)
parsley or basil to garnish

Steps:

Preheat oven to 375 degrees F. In a large pot set on the stove top, cook spaghetti with 1/2 tablespoon olive oil. Cook according to package directions. Strain spaghetti and toss with 1/2 tablespoon olive oil or cooking spray to prevent the noodles from sticking together. Allow mixture to cool. Meanwhile, cook meatballs according to package directions (or make your own). Toss spaghetti with 3/4 cup Parmesan cheese crumbs and 1 tablespoon parsley. Spray a 12 cup muffin tin pan well with cooking spray. Spoon noodle mixture into tins, filling it nearly to the top. Spoon 1 tablespoon Ragu® Sauce on top of the noodles then top with 1 meatball for each. Spoon 1 tablespoon over the top of each meatball then sprinkle with Parmesan cheese and parsley or basil. Cook in oven for about 20 minutes.

SPAGHETTI AND MEATBALLS MUFFIN BITES

Spaghetti and Meatballs Muffin Bites image

There's a reason spaghetti and meatballs appear on so many dinner tables - it's a comforting meal, easy to put together, and loaded with flavor. This recipe turns the traditional meal into party-ready, individual servings of spaghetti and meatballs muffin bites.

Provided by Snacking in the Kitchen

Categories Appetizers and Snacks Pasta Appetizer Recipes

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

6 ounces spaghetti
1 ½ tablespoons olive oil
cooking spray
1 ½ cups grated Parmesan cheese, divided
1 ½ cups tomato-based pasta sauce
12 (1 ounce) cooked meatballs

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest."
Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.

Nutrition Facts : Calories 198 calories, Carbohydrate 17 g, Cholesterol 33 mg, Fat 9.3 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 316.8 mg, Sugar 3.2 g

SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)