Spaghetti and Meatball Muffins
Ingredients
- 1/2 pound ground turkey, light or dark meat
- 1/2 small onion, diced
- 1 teaspoon Gourmet Garden Lightly Dried basil
- 1/2 teaspoon Gourmet Garden Lightly Dried parsley, plus additional to sprinkle on top
- 1 tablespoon Gourmet Garden Roast Garlic Stir-In Paste
- 3/4 cup grated parmesan cheese
- 1/4 cup bread crumbs
- 1/2 teaspoon kosher salt
- 2 large eggs, whisked and divided
- 1/3 pound spaghetti
- 2 tablespoons olive oil, divided
- 3/4 cup marinara sauce
- 1/2 cup mozzarella cheese, grated
Instructions
- Place first 9 ingredients (using only 1 egg whisked) in a bowl and mix to thoroughly combine.
- Using a tablespoon or small ice cream scoop, roll 1 tablespoon of turkey mixture into balls.
- Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook the turkey meatballs for 5 minutes or until golden on the outside.
- Boil the spaghetti, al dente according to package directions, drain, toss with 1 tbsp olive oil and cool thoroughly.
- Toss the spaghetti and remaining whisked egg in a bowl to combine.
- Divide the spaghetti between 12 regular muffins cups (about 1/4 cup each) and press down to make nests.
- Place a meatball into each spaghetti nest, top with 1 tablespoon marinara sauce and sprinkle with 1 tablespoon parmesan cheese.
- Bake in 350 degree oven for 20 minutes.
- Remove spaghetti nests from oven, sprinkle with 1 tablespoon of mozzarella cheese and bake for 5 minutes or until pasta starts to become golden and cheese has fully melted.
- Sprinkle with reserved lightly dried parsley and serve.
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