Name: Mini Spaghetti and Meatball Appetizer Nests Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 ounces angel hair pasta (broken in half); 1 large egg (beaten); ½ cup grated Parmesan cheese; ½ cup shredded mozzarella cheese; 1 tablespoon dried Italian seasoning; Pinch of salt and pepper; 1 small jar (about 15 ounces) prepared pasta sauce; 20-ounce bag frozen mini Italian meatballs (about 40 meatballs, thawed); Fresh basil leaves for garnish (optional)

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Introduction

These mini spaghetti and meatball appetizers are a fun and flavorful finger food perfect for parties or gatherings. Bite-sized and easy to eat, they combine pasta nests with savory meatballs and rich sauce for a crowd-pleasing treat.

The image shows small nests of cooked spaghetti with a light orange color, each nest topped with a round, brownish-red meatball covered in red tomato sauce. On top of the meatballs, there is a sprinkle of white grated cheese and two fresh green basil leaves, all held together with a small wooden toothpick standing upright in the center. The nests and meatballs are placed on a wooden board with a natural brown texture. The background is softly blurred with more of the spaghetti nests and meatballs visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces angel hair pasta (broken in half)
1 large egg (beaten)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tablespoon dried Italian seasoning
Pinch of salt and pepper
1 small jar (about 15 ounces) prepared pasta sauce
20-ounce bag frozen mini Italian meatballs (about 40 meatballs, thawed)
Fresh basil leaves for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F. Spray a mini cupcake pan with non-stick spray and set aside.
Step 2: Cook the angel hair pasta to al dente according to the package directions. Drain and transfer to a large mixing bowl. Let it cool slightly.
Step 3: Add the beaten egg, Parmesan, mozzarella, Italian seasoning, salt, and pepper to the cooled pasta. Stir well until the mixture is fully combined and sticky.
Step 4: Spoon 2 to 3 tablespoons of the pasta mixture into each cupcake hole. Press down gently to form a nest shape. Create an indent in the center using a shot glass or the back of a wooden spoon handle.
Step 5: Bake the pasta nests for 15 to 20 minutes, or until they are firm and lightly browned on the bottom.
Step 6: While baking, heat the thawed mini meatballs and pasta sauce in a small saucepan over medium heat. Stir occasionally and simmer until warmed through.
Step 7: Remove the nests from the oven and let them cool for about 10 minutes to set.
Step 8: Place one meatball on top of each cooled pasta nest. Secure with a toothpick if desired.
Step 9: Drizzle a little extra pasta sauce over each meatball and garnish with fresh basil leaves if using. Serve warm or at room temperature.

Tips & Variations

For a crispy texture, try baking the nests a few minutes longer until golden on the edges.
Use fresh herbs like parsley or oregano instead of dried Italian seasoning for a brighter flavor.
Substitute mini turkey or chicken meatballs for a lighter option.
Prepare the nests a day ahead and refrigerate, then bake just before serving for convenience.

Storage

Store leftover mini spaghetti and meatball appetizers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the pasta nests crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a small tower of spaghetti with three clear layers: the bottom layer is a tightly wrapped nest of cooked yellow spaghetti pasta with a glossy texture, coated lightly in red tomato sauce; the middle layer is a round, moist meatball covered well in chunky red tomato sauce, sitting neatly on top of the pasta; the top layer consists of a small pile of white grated cheese scattered over the meatball, finishing with two fresh green basil leaves skewered by a small wooden stick standing upright in the center. The towers are placed on a white marbled surface, and the focus is on the front tower with two blurred towers in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, but choose a thin pasta like angel hair or thin spaghetti that can easily form nests and hold together well when combined with egg and cheese.

Can these appetizers be made gluten-free?

Absolutely. Use gluten-free pasta and ensure the meatballs and sauce are labeled gluten-free to make this recipe safe for gluten-sensitive guests.