Spaghetti and Meatball Cups
Ingredients
The meatballs
-
1
lb
95% lean ground beef
-
¼
cup
seasoned bread crumbs
-
1
large
egg
-
1
tablespoon
skim milk
The pasta
-
8
oz
thin wheat spaghetti, broken into 2-3” pieces
-
3
egg whites
-
1
oz
Parmesan cheese, freshly shredded
-
¼
cup
2% shredded Mozzarella cheese
The sauce
-
1 ½
cups
marinara sauce, divided
-
3
tablespoons
marinara sauce
Garnish
-
Parsley or chopped fresh basil, optional
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with aluminum foil and cooking spray.
- Mix bread crumbs, egg, and skim milk in a bowl, then add ground beef and combine thoroughly.
- Form the meat mixture into 12 equal balls and place them on the baking sheet to bake for 25 minutes.
- While meatballs bake, boil salted water and cook spaghetti according to package directions, then drain and cool.
- Once meatballs are done, place them in a pot with 1 ½ cups marinara sauce over low heat to warm.
- Increase oven temperature to 400°F.
- Whisk egg whites in a bowl, add cooled spaghetti, and mix in Parmesan, Mozzarella, and 3 tablespoons marinara sauce.
- Mist a muffin tin with cooking spray and fill each cup with about ⅓ cup spaghetti mixture, pressing it to form cups.
- Bake the spaghetti cups for 15 minutes at 400°F.
- After baking, cool slightly, then remove from the tin and fill each cup with marinara sauce and a meatball.
Nutrition Facts (estimated)
Servings
12
Calories
171
Total fat
5g
Total carbohydrates
20g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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