Baked Meatball in Spaghetti Nest: A Twisted Classic

Today’s post is all about ‘Back to School’ concept; meaning it is my first ever Kid Special post. Of course with a simple recipe which even a kid can prepare within minutes. Don’t be afraid that I’m not putting up anything for you grownups. Once you will see the name you won’t be able to resist yourself, Baked Meatball in Spaghetti Nest. Salivating? Just hop in.

Kids are all about fussy eaters and their mommies are all about forcing food into their kids. Even when I was a kid I used to make faces and finally most of my food used to end up in dog’s bowl. There were two things which I used to have happily (and I still do!) without any noise; bread and noodles. I love them so much that I can have these anytime of the day. And still I rely on these when I don’t get time to cook.

Other things from my childhood favorite are egg and chicken. But I never liked boned chicken except drumsticks. And my super mom was always there to put a smile on my face. She tried to debone the chicken for me most of the time and later on the dinner table there used to be delicious surprises for me. Whenever I asked her about the secrets she smiled and whispered that she had her magic whisk by rotating which we can get these yummy dishes.

My today’s recipe, Baked Meatball in Spaghetti Nest also came from my mother’s ‘magic whisk’; I twisted it a bit only. What my mother used to do for me is more like Spaghetti Fritter mixed which shredded chicken and veggies. I skipped the frying part and baked the precooked cheesy spaghetti in molds and topped each nest with a Baked Meatball. You can always use your regular Fried Meatballs if you wish.

Enough of theoretical analysis! Let’s move straight to the recipe of Baked Meatball in Spaghetti Nest.

Preparation Time: 05 mins

Cooking Time: 25 mins

Resting Time: 00 mins

Total Time: 30 mins

Yield: 6

Ingredients:

Spaghetti: 200g

Meatballs: 6 large (store-bought or homemade)

Bolognese sauce: ½ cup + ½ cup (or any other pasta sauce)

Minced garlic: 1 tsp (optional)

Egg: 1

Shredded Mozzarella: ¼ cup + 6 tsp

Shredded Cheddar: ¼ cup (optional)

Dried oregano: 1 tsp

Chili flakes: 1 tsp (optional)

Salt to taste (cheese contains enough salt for me, I dint need to add)

Nonstick baking spray

Equipment:

Large mixing bowls

Muffin molds

Baking pan/tray

Preparation:

In the large saucepan boil water with heavy dose of salt. Cook the spaghetti al dente. Drain and keep under running cold water to avoid over cooking. Drain and pat it dry. In large bowl combine spaghetti & ½ cup of bolognese sauce. Mix thoroughly with the help of a tong or fork.

Top the sauce coated spaghetti with shredded cheddar (if using any) and mozzarella cheese, herbs, chili flakes, minced garlic and salt (if using at all). Crack the egg and pour into it. Combine everything thoroughly with a fork/tong until everything blends well.

Divide the entire mixture into 6 equal portions and add them into the greased (with nonstick baking spray) muffin molds. Sprinkle 1 tsp mozzarella on top of each cup. Preheat the oven to 180⁰C and bake the cups for 15 mins at 180⁰C or until cheese is bubbly and the base is firm.

Meanwhile prepare the meatball according to your wish (Baked Meatball or Fried Meatballs). If you are using store-bought meatballs, warm them for few mins. In a clean bowl mix the pre-cooked meatballs with bolognese sauce (or any pasta sauce of your choice) and set aside. When cups are done remove the molds from the oven and keep on wire rack. Gently unmold them and place them on a baking pan/tray. Arrange sauce covered one meatball on top of each cup and pour 1 tsp additional sauce on each ball. Send the pan back to the oven for another 10 mins at 180⁰C. After specified time remove the cups carefully from the pan and transfer to the serving bowls.