Spaghetti & Meatball Bites

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  • 00:15Prep Time
  • 00:15Cook Time


  • 12 oz. spaghetti
  • 3 large eggs, divided
  • 1 1/2 cup shredded mozzarella
  • 1/2 cup bread crumbs
  • 2 cloves garlic, minced
  • 3/4 cup grated Parmesan, divided
  • 3 cup marinara, divided
  • 1 lb. ground beef
  • 2 tbsp. freshly chopped parsley
  • 1 tsp. Johnny’s Seasoning Salt
  • 1 tsp. Johnny’s Seasoned Pepper
  • 1 tbsp. extra-virgin olive oil


  1. Preheat oven to 400 degrees F.
  2. Cook spaghetti until very al dente, 8 minutes (noodles will continue to cook in the oven). Drain and rinse under cold water.
  3. In a large bowl, toss cooled spaghetti with 2 beaten eggs, shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup marinara.
  4. Spray a muffin tin with cooking spray and nest spaghetti inside. Using the bottom of a shot glass, firmly press down to create a well.
  5. Bake until set, 15 minutes. Let cool.
  6. While spaghetti cups bake, make meatballs. In a large bowl, combine ground beef, bread crumbs, garlic, remaining egg, remaining 1/4 cup Parmesan, and parsley. Season with Johnny’s Seasoning Salt and Seasoned Pepper. Roll into balls.
  7. In a large skillet over medium heat, heat oil. Brown meatballs, 4 minutes per side, then drain fat. Pour over the remaining 2 cups marinara and let simmer, 5 minutes.
  8. Spoon meatball onto spaghetti nest. Garnish with Parmesan and parsley.

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