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Looking for the perfect bite-sized snack that packs a big flavor? These mini spaghetti and meatball appetizers will steal the show at your next gathering!
Why You Should Make This Recipe
These look like an appetizer you would get at a fancy-schmancy party made by a high-end caterer. But the truth is they are made with pasta, frozen cooked mini-meatballs, and store-bought sauce from a jar. So the only real cooking you are doing is boiling the pasta, putting it into a mini-cupcake tin, and baking it. The rest is heat and serve. I mean, SERIOUSLY – what can be easier?
Ingredients
- Box of pasta
- Jar of spaghetti sauce
- Bag of frozen meatballs
- Parmesan and mozzarella cheese
- An egg
- Italian seasoning
Let’s Make Mini Spaghetti and Meatball Appetizer
- Preheat oven to 350°.
- Spray a mini cupcake pan with non-stick spray and set aside.
- Cook pasta to al dente according to the package directions.
- Place cooked pasta in a medium-sized bowl to cool.
- Add egg, cheese, and seasonings to the pasta and stir until completely incorporated.
- Using your fingers, press 2-3 tablespoons of the pasta, egg, and cheese mixture into each of the cupcake holes.
- Use a shot glass or the back of a wooden spoon handle to press the pasta down so there is an indent like a small nest.
- Bake the pasta nests for 15-20 minutes until they are firm and just starting to brown on the bottom.
- While the pasta nests are baking, add the pasta sauce and meatballs to a stove-top pan and simmer until fully warmed.
- Remove the pasta nests from the oven and let them cool for 10 minutes.
- Top each one with an individual meatball and a fancy toothpick to hold them in place.
- Drizzle each meatball with a little more pasta sauce.
- Serve warm or at room temperature.
There you have it! Cute little pasta nests to hold your meatballs for the Mini Spaghetti and Meatball Appetizer.
Make ahead
You can make the pasta nests a day or two ahead of time. Store them in an airtight container in the refrigerator. To prepare, take them out of the refrigerator for 25-30 minutes before you are going to serve them. Heat the meatballs and the sauce and assemble them per the instructions beginning at step 11 above.
KKM Cocktails – Perfect with Appetizers
Mini Spaghetti and Meatball Appetizer
Ingredients
- 1/2 box Angel hair pasta – broken in half and cooked to al dente
- 1 small Jar of prepared pasta sauce
- 20 oZ Bag of frozen mini Italian meatballs 40 meatballs – thawed
- 1 Eggs – Beaten
- 1/2 cup Finely grated parmesan cheese
- 1/2 cup Shredded mozzarella cheese
- 1 tbsp Dried Italian seasoning optional
- Pinch salt and pepper
- Basil leaves for garnish
Instructions
- Preheat oven to 350°.Spray a mini cupcake pan with non-stick spray and set aside.
- Cook pasta to al dente according to the package directions.
- Place cooked pasta in a medium-sized bowl to cool.
- Add egg, cheese, and seasonings to the pasta and stir until completely incorporated.
- Using your fingers, press 2-3 tablespoons of the pasta, egg, and cheese mixture into each of the cupcake holes.
- Use a shot glass or the back of a wooden spoon handle to press the pasta down so there is an indent like a small nest.
- Bake the pasta nests for 15-20 minutes until they are firm and just starting to brown on the bottom.
- While the pasta nests are baking, add the pasta sauce and meatballs to a stove-top pan and simmer until fully warmed.
- Remove the pasta nests from the oven and let them cool for 10 minutes.
- Top each one with an individual meatball and a fancy toothpick to hold them in place.
- Drizzle each meatball with a little more pasta sauce.
- Serve warm or at room temperature.
OMG these are adorable! I have never seen anything like this before. I’m pinning this recipe to make for my next party.
They are a real show-stopper for a party. Let me know how you like them.