Mini Spaghetti Nests and Italian Meatballs Appetizer

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Are you looking for clean eating spaghetti and meatballs recipe? Then this Mini Spaghetti Nests and Italian Meatballs Appetizer recipe is for you!

We are talking clean eating as in no messy slurping of the spaghetti while the sauce is slapping your face clean eating, and not the other, healthy version. 😜

DON’T FORGET TO P I N THIS RECIPE! I guarantee you will make it over and over! 

NOTE: This post was originally published in 2016 and has been updated for photos and content.

These mini spaghetti nests with Italian meatballs are mess-free bites perfect for special gatherings, be it birthdays, potlucks, football parties, and just because. A classic dish turned into finger food – can I get a Heck Yeah? 🙌

Do you know someone who doesn’t like spaghetti and meatballs? Yeah, me neither. These entirely satisfying little bites made with creamy Alfredo pasta and Italian-style meatballs in marinara sauce are easy to make and a huge crowd-pleaser!

*DON’T MISS: See how to dress up these spaghetti nests for Halloween at the bottom of the post. 

WHY THIS MINI SPAGHETTI NESTS AND ITALIAN MEATBALLS RECIPE WORKS:

• These are easy to make.
• They feed a crowd.
• No need to make the meatballs (unless you want to). Use the frozen ones!
• They can be made ahead.
• They’re delicious! I mean, who doesn’t like pasta and meatballs, amirite?
• It’s so fun to pop these little amazeballs in your mouth. Oops, I heard it too.  😳
• They are great warm or at room temperature.

WHAT ARE INGREDIENTS FOR THIS MEATBALLS AND SPAGHETTI NESTS APPETIZER?

Seriously, this is a super easy and simple recipe that yields delicious (and addictive) little bites. If you have the time and desire to make your own meatballs and marinara or spaghetti sauce, go right ahead.

Don’t get me wrong, I love cooking from scratch for my family, but when planning a party, there’s usually no time for that. So, here’s the shortcut:

• Angel hair pasta or thin spaghetti
• Alfredo sauce
• Mozzarella cheese
• Italian-style frozen meatballs
• Marinara sauce
• Parmesan and fresh basil to garnish (optional)

FREQUENTLY ASKED QUESTIONS:

CAN I FREEZE SPAGHETTI?

If you cook pasta al dente, you can successfully freeze it. I wouldn’t recommend freezing it for this recipe, because:

A. Cooking spaghetti takes as long as it takes to reheat them, and

B. Spaghetti is better pliable when freshly cooked (unless you’re looking into freezing the nests – I suppose you could do that if you must).

HOW DO I PREVENT SPAGHETTI FROM STICKING TOGETHER?

• Wait for the water to reach a rapid boil before adding pasta to it.
• Add a tablespoon of oil into the water.
• Drain the pasta, rinse and drain again. Serve or mix with a sauce immediately.

HOW DO YOU REHAT SPAGHETTI NESTS AND MEATBALLS?

Place spaghetti and meatballs on a microwave-safe dish and heat on high for 90 seconds, in 30-second increments.

WHAT MARINARA SAUCE IS BEST FOR THIS RECIPE?

If you’re not making your own and you don’t already have a favorite, I highly suggest Rao’s Marinara sauce (not an affiliate). It’s super flavorful with all fresh and natural ingredients! 

HOW TO MAKE MINI SPAGHETTI NESTS & ITALIAN MEATBALLS:

* The full and printable recipe is available in the recipe box at the bottom of this post. Also, check out the below tips for the best results.

1. Cook thin spaghetti or angel hair pasta until al dente. 
2. Meanwhile, heat the marinara sauce and meatballs.
3. Drain the pasta and mix with Alfredo sauce and Mozzarella cheese.
4. Fill each of the 24 holes of a mini muffin tin with pasta mix.
5. Sprinkle with Mozzarella cheese. Bake.
6. Assemble meatballs on top of the nests, sprinkle with Parmesan cheese and garnish with fresh basil if desired.

PRO TIPS/RECIPE NOTES:

• Thin spaghetti or angel hair pasta for the nests, as I used here, is better than regular spaghetti, which is too bulky for the mini muffin/cupcake tin. 
• To make the nests, swirl spaghetti with a fork and release into the muffin hole; press down on the top to make an indent. 
• Let the nests cool at least 20 minutes before removing them from the muffin tin; otherwise, they might fall apart. 
• You can use half the recipe to make 24 nests. This works best for smaller gatherings and when you have heaps of other food. Just know that they are super addictive and go first and fast. 😋

MAKE THIS SPAGHETTI AND MEATBALL APPETIZER FOR HALLOWEEN:

Use black food coloring to turn this spaghetti and meatballs into ghoulish bites for your Halloween party or buy black spaghetti.  

How do you color noodles? Easy:

1. Mix two tablespoon water with 10 drops of water-based food coloring (liquid gel dye) and place it in a large Ziploc bag.
2. Add cooked spaghetti to the bag, seal, and work the pasta into the coloring with your hands.
3. Alternatively, you can place it in a bowl and using kitchen tongs, mix the pasta well into the coloring.
4. Add halved pearl onions to meatballs to create eyeballs and pour extra marinara sauce on top. Enjoy!

Note: wear disposable gloves and protect your working surface when using food coloring.

MORE SPAGHETTI RECIPES YOU WILL LOVE:

CHEESY SPAGHETTI NESTS

SPAGHETTI WITH VERACRUZ SAUCE

CARAMELIZED CAULIFLOWER AND MUSHROOM SPAGHETTI 

THE BEST SPAGHETTI CARBONARA

YOU MIGHT LIKE TO TRY THESE MEATBALLS RECIPES TOO:

GERMAN MEATBALLS IN CREAMY CAPER SAUCE

NEAPOLITAN SAUSAGE, MEATBALLS, AND RICE TIMBALE

GREEK LAMB MEATBALL PITA SANDWICH

MEATBALLS STROGANOFF

BOSNIAN-STYLE MEATBALLS

Disclosure: There are affiliate links in my posts. This doesn’t change the cost you pay for an item; it just means a tiny (and I mean TINY) commission comes to All that’s Jas to help offset the costs of running this blog. 

MAKING THIS RECIPE OR OTHERS?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!

Mini Spaghetti Nests and Italian Meatballs Appetizer

Perfectly satisfying little bites made with creamy Alfredo pasta and Italian-style meatballs.

4.43 from 7 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 48

Calories: 107kcal

Author: Jas

Equipment

• mini muffin tin

Ingredients

• 1 pound angel hair pasta or thin spaghetti
• 1 jar your favorite Alfredo sauce (15 oz.)
• 2 cups shredded Mozzarella cheese divided
• 1 jar Marinara sauce (we like Rao's) (about 24 oz.)
• 1 bag small bag fully cooked frozen mini Italian-style meatballs 1/2 oz. per each meatball
• Optional: shredded Parmesan and fresh basil to garnish

US Customary - Metric

Instructions

• Cook 1 pound angel hair pasta al dente according to the package directions. Drain and mix with one jar Alfredo sauce and 1 cup of Mozzarella cheese.
• While pasta is cooking, heat the marinara sauce and meatballs until meatballs are no longer frozen and are heated through. Set aside.
• Preheat oven to 350 degrees Fahrenheit. Grease two mini muffin tins (or work in two batches using one) with cooking spray.
• Fill each of the holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with the remaining cup of Mozzarella cheese.
• Bake for 15 minutes on the middle oven rack. Remove the nests to cool. Carefully remove the nests from the muffin tin.
• Assemble meatballs on top of the nests using toothpicks to secure, sprinkle with Parmesan cheese and garnish with fresh basil if desired. Enjoy!

Notes

• Thin spaghetti or angel hair pasta for the nests, as I used here, is better than regular spaghetti which is too bulky for the mini muffin/cupcake tin. 
• To make the nests, swirl spaghetti with a fork and release into the muffin hole; press down on the top to make an indent. 
• Let the nests cool at least 20 minutes before removing them from the muffin tin, otherwise, they might fall apart. 
• You can half the recipe to make 24 nests. This works best for smaller gatherings and when you have heaps of other food. Just know that they are super addictive and go first and fast. 🙂

Nutrition

Calories: 107kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 175mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

Recipe featured at Repurposing Junkie,  April Noelle, This Momma’s Ramblings, The Mrs Tee, Epic Mommy Adventures, Saved By The Mommy, Being a Wordsmith, Tabler Party of Two, Eclectic Red Barn, and Does Your Sister Have Normal Hair?

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