Spaghetti And Meatballs Cupcakes Recipes

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SPAGHETTI AND MEATBALL CUPCAKES



Spaghetti and Meatball Cupcakes image

Spaghetti and Meatballs, it's what's for dinner...or is it? These cute vanilla cupcakes are topped with frosting noodles, hazelnut candy meatballs, and white chocolate parmesan cheese. Enjoy fooling your family and friends!!

Provided by Cooking Mamas

Categories     Dessert

Number Of Ingredients 7

1 (16.25 oz.) box white cake mix
2 (16 oz.) tubs vanilla frosting ((not whipped))
2 tsp. unsweetened cocoa powder
6 drops yellow food coloring
1 1/2 c. strawberry or raspberry preserves
24 Ferrero Rocher hazelnut chocolates
4 T. grated white chocolate

Steps:

  • Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  • Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, about 15 to 20 minutes. Transfer the cupcakes to a wire rack and cool completely.
  • Scoop the vanilla frosting into a medium bowl; tint the frosting with the cocoa powder and yellow food coloring; using an electric mixer, beat to combine. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter.
  • Spoon the remaining tinted frosting into a piping bag fitted with a small round tip. Pipe (Noodles) frosting all over the cupcakes, piling it high and having some of the (Noodles) frosting hang over the edges of the cupcakes
  • Unwrap the hazelnut chocolates. Pour strawberry preserves into a medium bowl; toss the chocolates with preserves to coat. Place a (Meatball) coated chocolate on top of each cupcake; spoon cupcakes with the remaining (Spaghetti Sauce) strawberry preserves.
  • Sprinkle the cupcakes with (Parmesan Cheese) grated white chocolate and serve.

SPAGHETTI AND MEATBALLS (CUPCAKES)



Spaghetti and Meatballs (Cupcakes) image

More of a how-to than an actual recipe as this begins with 10 of your favorite white cupcakes, either from a box or homemade. Fun to make, fun to serve, and no fancy equipment needed either. I used a #7 tip to pipe on the spaghetti but you can use a Ziploc and snip off a corner if the other isn't available. Zaar editor would not recognize the 11 hazelnut chocolates (Ferrero Rocher) needed for an all-important part of the presentation...the meatballs! Please keep that in mind.

Provided by Julie Bs Hive

Categories     Dessert

Time 20m

Yield 1 platter, 10 serving(s)

Number Of Ingredients 6

10 vanilla cupcakes, baked in white paper liners
1 (16 ounce) can vanilla frosting
1/2 teaspoon unsweetened cocoa powder
3 drops yellow food coloring
3/4 cup low-sugar strawberry preserves (best for color)
2 tablespoons grated white chocolate, plus an additional chunk (to garnish)

Steps:

  • Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
  • Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
  • Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
  • Enjoy your spaghetti & meatballs!

Nutrition Facts : Calories 201.3, Fat 8.1, SaturatedFat 1.8, Cholesterol 0.3, Sodium 85.4, Carbohydrate 32.1, Sugar 29.9, Protein 0.1

SPAGHETTI-AND-MEATBALL CAKE



Spaghetti-and-Meatball Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10-12 servings

Number Of Ingredients 5

1 18.25-ounce box chocolate cake mix (plus required ingredients)
2 16-ounce tubs vanilla frosting
2 to 4 drops yellow food coloring 1/2 teaspoon cocoa powder
1 16-ounce bag frozen strawberries, thawed
White chocolate, for grating

Steps:

  • Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely. Crumble 1 cake into a bowl. Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth. Repeat to make 2 more cake balls.
  • Sprinkle some of the remaining cake crumbs on a clean surface. One at a time, roll the cake balls in the crumbs, pressing lightly to coat. If necessary, moisten the cake balls with water to help the crumbs stick.
  • Assemble the cake: Put the remaining whole cake on a serving plate or cake board. Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.
  • Arrange the cake balls on the cake. Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip. Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.
  • Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks. Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.
  • Grate white chocolate on top of the cake to look like parmesan cheese. Serve the cake with the remaining strawberry puree on the side.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

  • Preheat oven to 425 degrees F.
  • Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  • Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  • Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

SPAGHETTI AND MEATBALLS MUFFIN BITES



Spaghetti and Meatballs Muffin Bites image

There's a reason spaghetti and meatballs appear on so many dinner tables - it's a comforting meal, easy to put together, and loaded with flavor. This recipe turns the traditional meal into party-ready, individual servings of spaghetti and meatballs muffin bites.

Provided by Snacking in the Kitchen

Categories     Appetizers and Snacks     Pasta Appetizer Recipes

Time 45m

Yield 12

Number Of Ingredients 6

6 ounces spaghetti
1 ½ tablespoons olive oil
cooking spray
1 ½ cups grated Parmesan cheese, divided
1 ½ cups tomato-based pasta sauce
12 (1 ounce) cooked meatballs

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.

Nutrition Facts : Calories 198 calories, Carbohydrate 17 g, Cholesterol 33 mg, Fat 9.3 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 316.8 mg, Sugar 3.2 g

HOMEMADE SPAGHETTI AND MEATBALLS



Homemade Spaghetti and Meatballs image

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Provided by Lynn1964

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 10

Number Of Ingredients 18

1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16 soda crackers, crushed
2 eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
  • Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
  • Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Serve sauce and meatballs over cooked spaghetti.

Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g

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