Spaghetti Meatball Cups

Ingredients

• 3/4 lb. spaghetti
• 3 large eggs
• 1 2/3 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 1/4 cups marinara
• 1 1/8 lb. ground beef
• 1/2 cup breadcrumbs
• 1 clove garlic, minced
• 1/4 cup freshly chopped parsley
• salt and pepper
• 1 tbsp. extra virgin olive oil
• additional parmesan and parsley for garnish

Preparation

• Preheat oven to 375 degrees F. Cook spaghetti until al dente. Drain and rinse under cold water.
• In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, and 1/2 cup grated parmesan.
• Grease a muffin tin and nest spaghetti inside. Using the bottom of a small glass, firmly press down to create a well.
• Bake until set.
• While spaghetti cups bake, make meatballs. In a large bowl, combine ground beef, breadcrumbs, garlic, remaining egg, and parsley. Season with salt and pepper. Roll into balls.
• In a large skillet over medium heat, heat oil. Brown meatballs, then drain fat. Pour over marinara and let simmer 5 minutes.
• Spoon meatball onto spaghetti nest. Garnish with parmesan and parsley.