Baked Spaghetti & Meatball Cups

I have been wanting to do this recipe for a long time and kept putting it off thinking Mark wouldn’t like it … well finally I pulled it together and turns out Mark loved it. His only complaint was he wanted each cup to have multiple meatballs HAHA!

Prep Time: 30-45 minutes

Cook Time: 30-45 minutes

Serving Size: 4

Ingredients

• 1 lb. Ground Beef

• 2 Handfuls of Pasta

• 4-5 Mushrooms, finely chopped

• 1/2 Red Onion, finely chopped

• 1.5 Cups Pasta Sauce

• 4-5 Cloves of Garlic, minced

• 3/4 Cup Parmesan Cheese

• 1-2 Cup Panko Bread Crumbs

• 2 Eggs

• 3-4 Tsp. Evoolution Basil Infused Olive Oil

• 1-2 Tsp. JamDinners Italian Seasoning

• 1-2 Tsp. JamDinners Steak Spice

• Salt & Pepper to taste

Directions

• Pre-heat oven to 350F. In a large bowl combine the ground beef, steak spice, italian seasoning, 1-2 tsp. Basil infused olive oil, 1 egg and the bread crumbs. Mix well.

• Form into 1inch balls and lay out evenly spaced on a lightly greased baking sheet.

• Bake approx 15-20 minutes. While the meatballs are baking, cook the pasta as per packaging, remove from heat, drain and rinse with cold water to stop the pasta from sticking. Set aside.

• In a large pan, add the remaining basil infused oil and the red onions and cook for 3-5 minutes over medium heat. Add in the chopped mushrooms and season with salt & pepper. Add in the minced garlic and bloom for about 60 seconds, mixing well.

• Lastly add in the pasta sauce, mix well and reduce to a simmer.

• Toss the cooked spaghetti noodles with a beaten egg then lightly spray a muffin tin and scoop about 1/2-3/4 cup of spaghetti into each cup. Using a fork, spin the noodles nicely and then form a circle in the middle.

• Scoop generous portions of pasta sauce into each circle/hole in the pasta then top with a meatball in each. Sprinkle the parmesan cheese on top of each cup.

• Broil on LO for about 5 minutes then on HI until golden brown. Sprinkle with fresh or dried parsley after cooking.