Spaghetti and Meatball Cupcakes |
| Name: |
Bruce Jensky |
| Base: |
Langley Air Force Base, Hampton, Virginia |
| Recipe: |
This is a simple recipe to make with the kids. It is somewhere between a meal, a snack, and an hors d'oeuvre. It takes about 10-minutes prep time, 15-minutes cook time and is ready in just 25-minutes. It serves 12. INGREDIENTS: 1 bag Birds Eye Veggie Made Spaghetti Marinara (cooked according to package directions); 1 package pre-cooked Italian-style meatballs (heated according to package directions (about 12 meatballs); 2 eggs; 1-1/2 cups shredded mozzarella cheese; 1/4 cups plus 2 tablespoons grated parmesan cheese; and Finely chopped basil leaves. DIRECTIONS: Step 1: Preheat oven to 375 degrees F. Step 2: Lightly grease a 12-cups muffin pan. Step 3: In a large bowl combine cooked spaghetti, eggs, 1 cup mozzarella cheese and 1/4 cup parmesan cheese. Step 4: Evenly nest spaghetti mixture inside prepared muffin cups. Use the bottom of a glass and firmly press down to create a nest (or well). Step 5: Bake for 15-minutes or until set (if the nest pops up, press down with glass again while still warm). Step 6: Sprinkle nests with remaining mozzarella cheese. Arrange the hot meatballs in the nest. Drizzle with remaining marinara sauce from heated meatballs and sprinkle with remaining parmesan chees and basil. Step 7: Enjoy |
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