Spaghetti & Meatball Nests
May 24, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (286.5 g)
- Calories 448.8
- Total Fat - 15.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 381.3 mg
- Sodium - 339 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 2.8 g
- Sugars - 5.6 g
- Protein - 36.5 g
- Calcium - 208.2 mg
- Iron - 3.8 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
Preheat oven to hot, 200°C and lightly grease eight, 1 cup Texas muffin pan recesses.
In a large saucepan of boiling, salted water, cook spaghetti following packet instructions, until al dente and drain well and return to pan.
Meanwhile, in a large frying pan, heat half oil on medium and saute onion and garlic 4-5 minutes, until onion is tender and then spoon half into a large bowl and set aside to cool.
Stir puree, half tomato paste and vinegar into onion in pan and bring to boil and simmer 2 minutes and season.
Add mince, breadcrumbs, basil, 1 egg and remaining tomato paste to cooled onion mixture and season and mix well and shape level tablespoons of mixture into balls (you will need 24 balls in total).
In a jug, whisk remaining eggs with parmesan and add to pasta and season and mix well and then divide pasta mixture among muffin holes, shaping into nests with indent in centre.
Spoon 1 tablespoon tomato sauce into each nest and push 3 meatballs into each and spoon over remaining sauce and sprinkle with extra parmesan.
Bake 20-25 minutes until golden brown around edges and then cool in pan 2 minutes, then loosen edges with a small sharp knife to remove and top with extra basil and serve with salad.
NOTE CHEATS VERSION - This is a great way to use up leftover cooked spaghetti. For a cheats version use a 500 gram packet of ready-made meatballs and 1 ½ cups of store bough tomato based pasta sauce.
Tips & Variations
No special items needed.