Description
These Mini Spaghetti and Meatball Appetizers are a delightful finger food option perfect for parties and gatherings. Featuring angel hair pasta nests baked to golden perfection and topped with tender mini Italian meatballs simmered in rich pasta sauce, they offer a fun and bite-sized twist on the classic spaghetti and meatball dish.
Ingredients
Scale
Pasta Nests
- 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
Meatballs and Sauce
- 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
- Preheat and Prep Pan: Preheat your oven to 350°F and spray a mini cupcake pan with non-stick spray. Set aside to prepare for baking the pasta nests.
- Cook Pasta: Boil angel hair pasta according to package directions until al dente, then drain and transfer to a large bowl. Let it cool slightly to avoid cooking the egg in the next step.
- Mix the Pasta Nests: Add the beaten egg, grated Parmesan, shredded mozzarella, dried Italian seasoning, salt, and pepper to the cooled pasta. Stir thoroughly to combine, creating a sticky mixture that holds together well.
- Form the Nests: Spoon 2 to 3 tablespoons of the pasta mixture into each hole of the mini cupcake pan. Press down gently with your fingers and use a shot glass or wooden spoon handle to create an indent in the center—this forms the nest shape to hold the meatballs.
- Bake the Nests: Place the cupcake pan in the oven and bake for 15 to 20 minutes, until the nests are firm and lightly browned on the bottom, indicating they are set and ready for assembly.
- Heat Meatballs and Sauce: While nests bake, warm the prepared pasta sauce and thawed mini meatballs in a small saucepan over medium heat. Stir occasionally and simmer until the meatballs are heated through and the sauce is hot.
- Cool the Nests: Remove the baked nests from the oven and allow them to cool for about 10 minutes. This helps them firm up so they hold their shape when topped.
- Assemble the Appetizers: Place one meatball on top of each cooled pasta nest. Insert a toothpick into each meatball to secure it to the nest for easy serving.
- Finish and Serve: Drizzle a little extra pasta sauce over each meatball, garnish with a fresh basil leaf if desired, and serve warm or at room temperature for a delicious party appetizer.
Notes
- Ensure pasta is cooled enough before mixing with egg to prevent scrambling.
- You can prepare the pasta nests ahead and bake just before serving.
- Use mini cupcake pans to create perfectly sized appetizers.
- Fresh basil adds a nice visual and flavor touch but is optional.
- Store leftover appetizers in the refrigerator and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: mini spaghetti appetizers, meatball bites, party appetizers, Italian finger food, baked pasta nests
