Spaghetti and Meatball Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic spaghetti and meatballs baked in a muffin-tin format with marinara sauce and melted cheese. A playful, portion-controlled take on the family favorite that's fun for kids.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 lb 95% lean ground beef
- ¼ cup seasoned bread crumbs
- 1 large egg
- 1 tablespoon skim milk
- 8 oz thin wheat spaghetti (broken into 2-3” pieces)
- 3 egg whites
- 1 oz Parmesan cheese (freshly shredded (I used the smallest holes on a box grater to shred mine))
- ¼ cup 2% shredded Mozzarella cheese
- 1 ½ cups + 3 T marinara sauce (divided)
- Parsley or chopped fresh basil (optional garnish)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 308mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.