Description
This recipe features delicious meatballs nestled in individual spaghetti nests, baked to perfection with savory tomato pesto sauce and topped with melted mozzarella cheese. It’s a comforting, fun twist on classic spaghetti and meatballs, ideal for easy portioning and family meals.
Ingredients
Scale
For the Meatballs
- 1 pound ground meatloaf mixture (beef, pork)
- â…“ cup plain panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon Onion Onionâ„¢ Seasoning
- 1 teaspoon seasoned salt
For the Spaghetti Nests
- 8 ounces thin spaghetti pasta
- 1 large egg
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
For the Sauce and Topping
- 1 (15 ounce) can crushed tomatoes
- 2 tablespoons dried tomato & garlic pesto mix
- ¾ cup shredded mozzarella cheese
- Extra ¼ cup grated Parmesan cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking both the meatballs and spaghetti nests.
- Cook Pasta: Prepare the thin spaghetti pasta according to the package directions until al dente. Drain the pasta thoroughly and set it aside to cool slightly.
- Make Meatballs: In a large bowl, combine the ground meatloaf mixture, panko bread crumbs, ¼ cup Parmesan cheese, 1 egg, Onion Onion™ Seasoning, and seasoned salt. Mix well to evenly distribute the ingredients. Form the mixture into 12 meatballs, approximately 2 inches each, and place them on a greased baking sheet. Bake the meatballs in the preheated oven for 15 minutes or until their internal temperature reaches 165°F (74°C).
- Prepare Spaghetti Nests: In another bowl, combine the cooked spaghetti, 1 egg, remaining ½ cup Parmesan cheese, and season with salt and pepper to taste. Mix thoroughly to coat the spaghetti. Divide the mixture evenly among a greased muffin pan, shaping each portion into a nest. Bake the nests for 12-15 minutes until set and slightly golden.
- Add Sauce and Meatballs: Mix the crushed tomatoes with the dried tomato & garlic pesto mix to create a flavorful sauce. Spoon about 1 tablespoon of the sauce into each spaghetti nest, then place one baked meatball on top of the sauce in each nest. Sprinkle shredded mozzarella cheese evenly over the nests and meatballs.
- Final Bake: Return the assembled nests to the oven and bake for an additional 5 minutes or until the mozzarella cheese is fully melted and bubbly. Serve warm and enjoy your delicious spaghetti nests with meatballs.
Notes
- Make sure to grease the muffin pan well to prevent the spaghetti nests from sticking.
- You can substitute ground turkey or chicken for the meat mixture to lighten the dish.
- For a spicier kick, add red pepper flakes to the tomato sauce.
- Leftover nests can be refrigerated and reheated in the oven for best texture.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for food safety.
