Please enter the email you’re using for this account.
No child can refuse this dish: Falafel-flavored meatballs in spaghetti nests. It’s fun to prepare and fun to eat.
1 lb (450 g) ground meat or chicken
2 eggs
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 slice of bread, soaked in water
1/2 teaspoon cumin
1/2 teaspoon Gefen Paprika
salt, to taste
pepper, to taste
oil, for deep-frying
1 16-oz (454-g) package Tuscanini Spaghetti, cooked
1 tomato, diced
3 tablespoons Tuscanini Tomato Sauce
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon sugar
1/2 teaspoon grill spice or cumin
salt, to taste
pepper, to taste
Combine ground meat with eggs, garlic, bread, and seasonings. Mix well.
Heat oil for deep-frying in a small saucepan. Use wet hands to form meat mixture into balls.
Gently place in hot oil and fry 2–3 minutes, until golden. Remove and drain on paper towels.
In a medium bowl, combine tomato, tomato sauce, garlic, sugar, and seasonings. Remove ¼ cup of mixture and set aside. Mix remaining sauce with spaghetti.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease 12 muffin cups and arrange the spaghetti around the walls of each muffin cup to form a nest.
Place a meatball in the center of each muffin cup. Pour on a bit of the reserved tomato mixture. Bake for 20 minutes.
How Would You
Rate this recipe?
Please log in to rate
Meatballs in Spaghetti Nests Do you recommend eating these hot (reheated) or at room temp?
I think they would be good either way. They are probably better hot and straight from the oven. If you are serving them as a buffet I am sure they are still good at room temperature.
Meatball in spaghetti nests Will the nests keep their shape when reheated?
If you heat it carefully. I don’t see why not.
Meatball and spaghetti nest How does this freeze ?
It should freeze pretty well!