Description
Mini Spaghetti and Meatball Bites are bite-sized delights that bring Italian comfort to your gatherings.
Ingredients
Scale
- 8 oz Angel Hair Pasta (can be substituted with spaghetti or other pasta types)
- 1 large Egg (beaten well)
- 1/2 cup Grated Parmesan Cheese (can use Pecorino Romano for sharper flavor)
- 1/2 cup Shredded Mozzarella Cheese (can consider Provolone or ricotta)
- 1 tsp Dried Italian Seasoning (can substitute with fresh herbs)
- to taste Salt
- to taste Pepper
- 1 cup Prepared Pasta Sauce (can boost flavor with garlic powder or red pepper flakes)
- 24 oz Frozen Mini Italian Meatballs (thaw before use; can substitute with cocktail meatballs)
- 1/4 cup Fresh Basil Leaves (optional)
Instructions
- Preheat Oven: Start by setting your oven to 350°F (175°C). Prepare a mini cupcake pan with non-stick spray.
- Cook Pasta: Boil water and cook the angel hair pasta until al dente for 3-4 minutes. Drain and cool slightly.
- Mix Pasta Nests: In a large bowl, combine cooled pasta with beaten egg, Parmesan, mozzarella, Italian seasoning, salt, and pepper until sticky.
- Form Nests: Spoon mixture into cupcake pan, pressing to create nests with an indentation for meatballs.
- Bake: Place in preheated oven for 15-20 minutes until nests are firm and light brown.
- Heat Sauce and Meatballs: Warm pasta sauce in a saucepan and add the thawed meatballs, simmering for 5 minutes.
- Cool Nests: Allow baked nests to cool in the pan for 10 minutes.
- Assemble Appetizers: Remove nests, place a meatball on each, and secure with a toothpick.
- Serve: Drizzle extra sauce over and garnish with fresh basil. Enjoy warm or at room temperature!
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg