Spaghetti & Meatball Nests

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Cook Time
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Recipe: #37029

May 24, 2021

"From our weekday newspaper The West Australian."

Original is 8 servings


  • 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

Step by Step Method

Step 1

Preheat oven to hot, 200°C and lightly grease eight, 1 cup Texas muffin pan recesses.

Step 2

In a large saucepan of boiling, salted water, cook spaghetti following packet instructions, until al dente and drain well and return to pan.

Step 3

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.

Step 4

Stir puree, half tomato paste and vinegar into onion in pan and bring to boil and simmer 2 minutes and season.

Step 5

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).

Step 6

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.

Step 7

Spoon 1 tablespoon tomato sauce into each nest and push 3 meatballs into each and spoon over remaining sauce and sprinkle with extra parmesan.

Step 8

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.

Step 9

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.


No special items needed.

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