Spaghetti and Meatball Cups
Yield: 12 spaghetti & meatball cups
Ingredients
1 lb Lean Ground Beef 95%
1/4 c Seasoned Brad Brumbs
1 Large egg
1 tsp Skim Milk
8 oz Spaghetti broken into 2-3” pieces
3 egg whites
1 oz parmesan cheese freshly shredded (I used the smallest holes on a box grater to shred mine)
1/4 c 2% shredded mozzarella cheese
1 1/2 c plus 3 Tsp Marinara sauce
Instructions
Pre-heat the oven to 350. Line a baking sheet with aluminum foil then lightly mist it with cooking spray and set aside. 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. 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 over to bake for 25 minutes at 350. 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 (I actually stuck mine in the fridge for a few minutes. It doesn’t need to be cold, but you don’t want it to be too hot to handle when you press it into the cups). When the meatballs are done, remove them from the oven and place them in a saucepot with 1 1⁄2 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. OPTIONAL: Parsley or chopped fresh basil (optional garnish)
