Spaghetti and Meatball ‘Cupcakes’

This fun and easy recipe transforms a family favorite into a delightful, single-serving dish that’s perfect for parties, lunchboxes, or a playful weeknight meal.

Ingredients

• For the Spaghetti:
  • 8 ounces spaghetti
  • 1 (24-ounce) jar of your favorite marinara sauce
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
• For the Meatballs:
  • 1 pound ground beef or a mix of beef and pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 egg¹
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
• For the “Frosting” (Ricotta Topping):
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Tools

• Muffin tin (standard size)
• Large pot
• Skillet
• Mixing bowls
• Piping bag or a small spoon for the “frosting”

Instructions

1. Preheat and prepare. Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin.
2. Make the meatballs. In a large bowl, combine the ground meat, breadcrumbs, milk, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until just combined—don’t overmix! Roll the mixture into small, 1-inch meatballs. You should get about 20-24 meatballs.
3. Cook the meatballs. Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. You don’t need to cook them all the way through, as they will finish cooking in the oven. Transfer the browned meatballs to a plate.
4. Cook the spaghetti. While the meatballs are browning, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain the spaghetti and toss it with the marinara sauce and the 1/4 cup of grated Parmesan cheese.
5. Assemble the “cupcakes.” Using tongs, twist a small bundle of sauced spaghetti and place it into each muffin cup, forming a nest. Gently press it down to create a little cavity in the center. Place one or two meatballs into the center of each spaghetti nest.
6. Bake. Bake for 15-20 minutes, or until the “cupcakes” are heated through and the edges of the spaghetti are a little crispy.
7. Prepare the “frosting.” While the cupcakes are baking, mix the ricotta cheese, Parmesan cheese, chopped parsley, salt, and pepper in a small bowl until smooth.
8. “Frost” and serve! Once the cupcakes are out of the oven, let them cool for a few minutes. Using a spoon or a piping bag, top each one with a dollop of the ricotta “frosting.” Garnish with a little extra fresh parsley, if desired. Serve immediately and enjoy your delicious, playful meal!