SPAGHETTI AND MEATBALLS (CUPCAKES)
More of a how-to than an actual recipe as this begins with 10 of your favorite white cupcakes, either from a box or homemade. Fun to make, fun to serve, and no fancy equipment needed either. I used a #7 tip to pipe on the spaghetti but you can use a Ziploc and snip off a corner if the other isn't available. Zaar editor would not recognize the 11 hazelnut chocolates (Ferrero Rocher) needed for an all-important part of the presentation...the meatballs! Please keep that in mind.
Provided by Julie Bs Hive
Categories Dessert
Time 20m
Yield 1 platter, 10 serving(s)
Number Of Ingredients 6
Steps:
- Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
- Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
- Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
- Enjoy your spaghetti & meatballs!
Nutrition Facts : Calories 201.3, Fat 8.1, SaturatedFat 1.8, Cholesterol 0.3, Sodium 85.4, Carbohydrate 32.1, Sugar 29.9, Protein 0.1
SPAGHETTI AND MEATBALLS
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
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!)
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