Mini Spaghetti And Meatball Appetizer Recipes

MINI SPAGHETTI NESTS AND ITALIAN MEATBALLS APPETIZER

Steps:

• Cook 1 pound angel hair pasta al dente according to the package directions. Drain and mix with one jar Alfredo sauce and 1 cup of Mozzarella cheese.
• While pasta is cooking, heat the marinara sauce and meatballs until meatballs are no longer frozen and are heated through. Set aside.
• Preheat oven to 350 degrees Fahrenheit. Grease two mini muffin tins (or work in two batches using one) with cooking spray.
• Fill each of the holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with the remaining cup of Mozzarella cheese.
• Bake for 15 minutes on the middle oven rack. Remove the nests to cool. Carefully remove the nests from the muffin tin.
• Assemble meatballs on top of the nests using toothpicks to secure, sprinkle with Parmesan cheese and garnish with fresh basil if desired. Enjoy!

MINI SPAGHETTI AND MEATBALL APPETIZER

Steps:

• Preheat oven to 350°
• Spray a mini cupcake pan with non-stick spray.
• Place cooked pasta in a medium-sized bowl to cool.
• Add egg, cheeses, and seasonings to the pasta and stir until completely incorporated.
• Using your fingers, press about 2-3 tablespoons of the pasta, egg and cheese mixture into each of the cupcake holes.
• Using a shot glass, press the pasta down so there is an indent for the meatball.
• Bake for 15-20 minutes until they are firm and just starting to brown on the bottom.
• While the pasta nests are baking, add the pasta sauce and meatballs to a stove-top pan and simmer until fully warmed.
• Remove the pasta nests from the oven and let them cool for 10 minutes.
• Remove the nests and top each one with an individual meatball and a fancy toothpick.
• Drizzle each meatball with a little more pasta sauce.
• Serve warm or room temperature.

SPAGHETTI AND MEATBALLS

Steps:

• Soak the breadcrumbs in the heavy cream in a bowl.
• Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly.
• Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour.
• Preheat the oven to 425 degrees F.
• Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
• Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions.
• Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve.
• Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.

SPAGHETTI WITH SMALL MEATBALLS

Steps:

• Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.
• Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.
• Add tomatoes, stock, wine, tomato paste, garlic powder, and salt & pepper, and simmer for 30 minutes.
• Place cooked pasta on a heated platter. Pour some sauce and meat balls over the pasta. Sprinkle with grated cheese and serve immediately.
• Note: Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.

SWEET MINI MEATBALL APPETIZER #RAGU

Steps:

• Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
• Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
• Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
• Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
• While meatballs are cooking, pour both jars of Ragu Old World Style Marinara into a large saucepan and heat over medium heat. When the meatballs are cooked, add to the Ragu sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place in a bowl for dipping the meatballs.

SPAGHETTI AND MEATBALLS MUFFIN BITES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
• Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest."
• Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.