If you’re looking for a fun twist on a classic comfort food, let me introduce you to Spaghetti and Meatball Cups! These adorable, handheld bites combine all the cozy flavors of spaghetti and meatballs baked into crispy muffin cups. They’re perfect for parties, weeknight dinners, or even as a creative lunchbox treat. Best of all, they’re simple enough for beginners and guaranteed to put a smile on everyone’s face.
Why You Will Love This Recipe
Spaghetti and Meatball Cups are like mini flavor explosions—crispy on the outside, tender on the inside, and packed with cheesy, saucy goodness. They’re a hit with kids and adults alike, and you can customize them with your favorite herbs or extra veggies. Plus, they’re a genius way to repurpose leftover spaghetti or meatballs!
Ingredients
- 8 ounces spaghetti
- 1 cup marinara sauce (homemade or store-bought)
- 1 pound ground beef (or turkey/chicken)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Ingredient Prep Guide
Spaghetti: Cook al dente (slightly firm) to prevent it from becoming mushy when baked. Drain well and toss with a little olive oil to keep strands from sticking.
Meatball Mixture: Combine the ground meat, breadcrumbs, Parmesan, egg, garlic powder, oregano, salt, and pepper. Mix gently with your hands—overmixing will make the meatballs tough. For even cooking, make sure the meatballs are all roughly the same size.
Marinara Sauce: If using store-bought, warm it slightly and taste for seasoning. Add a pinch of red pepper flakes or fresh basil for extra flavor.
Cheese: Shred your own mozzarella for better meltability. Pre-shredded cheese often has starch coatings that can make the texture grainy.
Equipment & Tools
- 12-cup muffin tin
- Large mixing bowl
- Pot for boiling pasta
- Baking sheet
- Mixing spoons
- Non-stick cooking spray or extra olive oil
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease the muffin tin with olive oil or non-stick spray. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
Step 2: In a bowl, mix the ground meat, breadcrumbs, Parmesan, egg, garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roll into 12 small meatballs (about 1 inch wide). Place them on a baking sheet.
Step 3: Bake the meatballs for 15 minutes or until browned but not fully cooked. This helps them hold their shape in the spaghetti cups later.
Step 4: Toss the cooked spaghetti with 1/2 cup marinara sauce and 1/2 cup mozzarella. Divide the mixture into the muffin tin cups, pressing gently to create nests. Place a meatball in each nest, then spoon 1-2 teaspoons of sauce over the top. Sprinkle with remaining mozzarella.
Step 5: Bake for 20–25 minutes, until the cheese is bubbly and the edges of the spaghetti are golden. Let cool in the pan for 5 minutes before carefully lifting them out with a spoon.
Key Details
Total Time: 55 mins (Prep: 30 mins | Cook: 25 mins)
🍽️ Servings: 4–6 people
⚙️ Equipment: Muffin tin, mixing bowls, baking sheet
Serving Suggestions
Pair these cheesy cups with a light green salad and garlic bread for a complete meal. For parties, arrange them on a platter with small bowls of extra marinara or ranch for dipping. They’re also great for packed lunches—just wrap in foil to keep warm!
Pro Tips
Make-Ahead Hack: Prep the spaghetti mixture and meatballs the night before. Assemble the cups right before baking to save time.
Extra Crunch: For crispier edges, spray the spaghetti nests lightly with cooking spray before adding the meatballs. You can also broil the cups for 1–2 minutes at the end of baking (watch closely to avoid burning).
Storage and Reheating Instructions
Store leftover cups in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to keep them crispy. Avoid microwaving, which can make the spaghetti soggy. For longer storage, freeze unbaked cups on a tray, then transfer to a freezer bag. Bake frozen cups for 30–35 minutes.
Troubleshooting
Sticking to the Pan: Let the cups cool slightly before removing. Run a butter knife around the edges if needed. Use a non-stick muffin tin for best results.
Dry Meatballs: Avoid overcooking them during pre-baking. If using lean meat, add 1 tablespoon of milk to the meatball mix for moisture.
Soggy Cups: Drain the spaghetti thoroughly after cooking. Press out excess water with a paper towel if needed.
Frequently Asked Questions
Can I use gluten-free pasta?
Yes! Swap regular spaghetti for gluten-free pasta and use gluten-free breadcrumbs for the meatballs.
How do I make this vegetarian?
Replace the meatballs with plant-based meat or finely chopped roasted veggies. Add 1/4 cup cooked lentils to the spaghetti mixture for extra protein.
Can I freeze the baked cups?
Absolutely. Let them cool completely, wrap individually in foil, and freeze for up to 2 months. Reheat in the oven for best texture.
Spaghetti and Meatball Cups
Ingredients
- 8 ounces spaghetti
- 1 cup marinara sauce
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease muffin tin. Cook spaghetti al dente, drain, and set aside.
- Mix ground meat, breadcrumbs, Parmesan, egg, garlic powder, oregano, salt, and pepper. Roll into 12 small meatballs. Bake on baking sheet for 15 minutes.
- Toss spaghetti with 1/2 cup marinara sauce and 1/2 cup mozzarella. Divide into muffin cups, add a meatball to each, top with sauce and remaining mozzarella.
- Bake for 20–25 minutes until cheese is bubbly and edges are golden. Cool for 5 minutes before removing.
