Spaghetti Meatball Cupcakes Recipes

SPAGHETTI AND MEATBALLS

Add something Italian to your family dinner! Serve Spaghetti and Meatballs - a flavorful international fare!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 23

Spaghetti and Meatballs image

Steps:

Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 105 mg, Fiber 6 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1470 mg

Ingredients

1 1/2 pounds ground beef
3/4 cup dry bread crumbs
1/2 cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium onion, finely chopped (1/2 cup)
1 egg
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup chopped fresh parsley
1/4 cup water
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese

SPAGHETTI AND MEATBALLS (CUPCAKES)

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

Spaghetti and Meatballs (Cupcakes) image

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

Ingredients

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)