Best Spaghetti & Meatball Cups Recipe: A Fun Twist on an Italian Classic

Looking for a creative, delicious, and downright adorable way to serve up everyone’s favorite Italian comfort food? These Spaghetti & Meatball Cups take the classic dish and turn it into a perfectly portioned, bite-sized treat that’s as fun to eat as it is to make. Whether you’re entertaining guests, feeding picky kids, or prepping for a potluck, this recipe is a total winner.

Think tender spaghetti nests filled with gooey cheese, rich marinara sauce, and topped with juicy homemade meatballs—baked to golden perfection in a muffin tin. It’s a compact twist on a full Italian dinner, ideal for meal prep, snacking, or impressing your dinner guests with something a little different.

Who Will Love This Recipe

This recipe is a go-to for:

• Busy families looking for easy meal-prep lunches or weeknight dinners

• Entertainers wanting a crowd-pleasing party appetizer

• Kids and picky eaters—because who could say no to spaghetti you can eat with your hands?

• Comfort food lovers seeking a new spin on the classic spaghetti and meatballs

No matter your skill level in the kitchen, this recipe is simple enough for beginners and satisfying enough for seasoned cooks.

Ingredients You’ll Need

For the Spaghetti Cups:

• 12 oz. spaghetti

• 2 large eggs, beaten

• 1 ½ cups shredded mozzarella

• ½ cup grated Parmesan

• 1 cup marinara sauce

• Cooking spray

For the Meatballs:

• 1 lb. ground beef

• ½ cup breadcrumbs

• 2 cloves garlic, minced

• 1 large egg

• ¼ cup grated Parmesan

• 2 tbsp freshly chopped parsley

• Kosher salt & freshly ground black pepper

• 1 tbsp extra-virgin olive oil

• 2 cups marinara (for simmering)

• More Parmesan and parsley for garnish

These pantry and fridge staples combine to make a comforting and cohesive dish that’s rich in flavor and texture.

Step-by-Step Instructions

Step 1: Cook and Cool the Spaghetti

Start by preheating your oven to 400°F (200°C). Cook your spaghetti until very al dente—about 8 minutes. It’s important not to overcook because the pasta will continue baking in the oven. Drain and rinse with cold water to stop the cooking.

Step 2: Make the Spaghetti Mixture

In a large bowl, toss the cooled spaghetti with 2 beaten eggs, shredded mozzarella, ½ cup Parmesan, and 1 cup of marinara sauce. Mix thoroughly so the ingredients bind well together.

Step 3: Form the Spaghetti Cups

Spray a muffin tin generously with cooking spray. Divide the spaghetti mixture among the 12 muffin cups. Use the bottom of a shot glass or small measuring cup to press down the center, creating a nest or “well” for the meatball.

Step 4: Bake the Nests

Bake the spaghetti cups for about 15 minutes, or until they’re set and slightly golden. Let them cool completely in the tin. If they puffed up during baking, gently press down again with your shot glass.

Step 5: Make the Meatballs

While the cups bake, prepare your meatballs. In a large bowl, mix the ground beef, breadcrumbs, minced garlic, remaining egg, remaining ¼ cup Parmesan, and parsley. Season generously with salt and pepper. Roll into uniform meatballs.

Step 6: Cook the Meatballs

Heat olive oil in a large skillet over medium heat. Brown the meatballs, about 4 minutes per side. Drain excess fat, then pour in the remaining 2 cups of marinara. Let everything simmer for about 5 minutes, until the meatballs are cooked through and coated in sauce.

Step 7: Assemble and Serve

Place one meatball into each spaghetti cup. Spoon some of the warm marinara sauce over the top and garnish with extra Parmesan and parsley. Serve warm and enjoy the cheers from everyone at the table.

Kitchen Equipment You’ll Need

• Large pot (for boiling pasta)

• Strainer

• Large mixing bowls (2)

• Muffin tin (12-cup standard size)

• Skillet (for browning meatballs)

• Wooden spoon or spatula

• Measuring cups/spoons

• Shot glass or small cup (for pressing spaghetti)

• Cheese grater (if using block cheese)

Tips & Tricks for Success

• Use cold spaghetti: It holds its shape better and doesn’t cook further while forming the cups.

• Firmly press the nests: This helps them keep their structure during baking and serving.

• Smaller meatballs work best: Aim for 1 to 1.5-inch diameter meatballs so they fit snugly into the spaghetti nests.

• Double batch tip: These freeze beautifully. Make extra and freeze for future dinners or snacks!

Recipe Variations and Swaps

Make It Healthier:

• Use whole wheat spaghetti and ground turkey or chicken instead of beef.

• Add finely chopped spinach or zucchini to the meatball mixture for hidden veggies.

Go Gluten-Free:

• Substitute gluten-free spaghetti and breadcrumbs.

Vegetarian Option:

• Skip the meatballs and top each cup with grilled eggplant, roasted mushrooms, or a plant-based meatball alternative.

Cheesy Upgrade:

• Add a cube of mozzarella or fontina in the center of each meatball before baking for a gooey surprise.

How to Store and Reheat

Refrigeration:

• Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

• Once fully cooked and cooled, freeze spaghetti cups (with or without meatballs) on a baking sheet. Once frozen, transfer to a zip-top bag. Reheat straight from the freezer at 350°F for 20 minutes, or until heated through.

Reheating:

• Microwave individual portions for 1–2 minutes, or

• Bake at 350°F for 10–12 minutes to keep them crisp.

Food and Drink Pairings

Best Sides:

• A crisp Caesar salad

• Garlic knots or breadsticks

• Roasted veggies like broccoli or zucchini

Beverage Suggestions:

• A fruity red wine like Chianti or Sangiovese

• Sparkling water with lemon

• Italian soda or a cold glass of milk for the kids

These pairings complement the richness of the meatballs and cheese and bring out the tangy tomato flavor in the marinara.

Frequently Asked Questions (FAQ)

Can I use store-bought meatballs?

Absolutely. If you’re short on time, use frozen or pre-made meatballs. Just warm them in sauce before assembling.

Can I make this ahead of time?

Yes! You can prep the spaghetti nests and meatballs the day before and store them separately in the fridge. Assemble and heat before serving.

What kind of pasta works best?

Stick with spaghetti or thin spaghetti—they’re pliable and nest well. Avoid thicker noodles like fettuccine.

Can I bake the meatballs instead of pan-frying?

Yes, bake at 400°F for 15–18 minutes, turning halfway through. Then simmer in marinara.

Final Thoughts

These Spaghetti & Meatball Cups are the ultimate mashup of comfort and creativity. Whether you’re making them for your family, hosting a dinner party, or prepping for the week ahead, they’re bound to impress. With rich Italian flavor, easy prep, and tons of kid-friendly appeal, this recipe is one to keep in your regular rotation.

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