My Culinary Adventures: Spaghetti & Meatball "Cupcakes"

Back in April, one of my cousins turned 20 and her parents threw her a backyard barbecue party at their house.  I had come across an interesting recipe earlier that week which combined my obsession of cupcakes with my love of Italian food, and figured these would be a perfect bite-size contribution to the food table.  Turns out they were a huge hit!

Spaghetti & Meatball "Cupcakes"

Recipe taken from Emily Bites

Ingredients:

1 lb 95% lean ground beef (I may have used 70% or 80% lean and they still came out super tasty, but in the future will try it with the 95%)
¼ cup seasoned bread crumbs (I used the Italian Seasoning Panko bread crumbs)
1 large egg
1 tbsp skim milk
8 oz thin wheat spaghetti, broken into 2-3” pieces (I used regular spaghetti)
3 egg whites
1 oz shredded Parmesan cheese
¼ cup 2% shredded Mozzarella cheese
1 ½ cups + 3 tbsp marinara sauce, divided
Parsley or fresh basil (optional garnish) (I used basil.. it adds a nicer flavor I think!)

Directions:

1. Pre-heat the oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil then lightly mist it with cooking spray and set aside.
2. In a large bowl, combine the bread crumbs, egg and skim milk and stir until mixed. Add the ground beef and stir in until thoroughly combined (I used my hands! So much easier for mixing and forming the balls). Split the meat mixture into 12 equal pieces and roll them into balls. Set the balls on the prepared baking sheet and put them in the oven to bake for 25 minutes at 350.
3. While the meatballs bake, bring a large pot of salted water to a boil and cook the broken spaghetti pieces according to package directions. Drain the spaghetti and set it aside to cool (or put in the fridge for a bit so that the noodles aren't too hot to touch).
4. When the meatballs are done, remove them from the oven and place them in a saucepot with 1 ½ cups of marinara sauce. Bring the meatballs and sauce over low heat on the stovetop, just to keep it all warm. Stir occasionally. Turn the heat on the oven up to 400 degrees.
5. When the pasta is cooled enough to handle, whisk the egg whites together in a large bowl and then add the pasta. Stir to combine and then add the Parmesan, Mozzarella, and 3 tablespoons of the marinara sauce. Mix together until thoroughly combined. 
6. Lightly mist a 12 cup muffin tin with cooking spray. Place about 1/3 cup of the spaghetti mixture into each cup in the muffin tin. Using your fingers, press down on the center and up the sides of the spaghetti, forming cups. Slide the tin into the pre-heated oven and bake for 15 minutes at 400.
7. When the spaghetti cups are done, remove them from the oven and let them cool for a moment before removing them from the tin. When ready to serve, pour a tablespoon of marinara sauce from the pot into the center of a spaghetti cup, top it with a meatball, and follow it with another tablespoon of marinara. 
8. Garnish with a fresh sprig of basil!

*If you are planning to have leftovers, store the sauce & meatballs in one container and the spaghetti cups in another and assemble them right before eating.