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Mini Spaghetti and Meatball Appetizer

Looking for a fancy and easy party appetizer? Well, look no further - behold the Mini Spaghetti and Meatball Appetizer.
5 from 1 vote
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Course: Appetizers
Cuisine: Italian
Keyword: easy appetizer, holiday appetizers, mini appetizers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 40 individual servings
Author: Laura Franco

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.