Saucy Meatballs in a Noodle Nest

Saucy Meatballs in a Noodle Nest

Saucy Meatballs served in a noodle nest are packed full of flavour. Use Knorrox Tomatoe and Onion Cubes to bring out all the yummy flavours.

Ingredients

  • 340 g spaghetti
  • 3 large eggs divided
  • 1 1/2 cups mozzarella grated
  • 450 g beef mince
  • 1/2 cup breadcrumbs
  • 2 cloves garlic crushed
  • 2 tablespoons freshly chopped parsley plus more for garnish
  • 1 tin chopped tomatoes & onions
  • 1 Knorrox stock cubes Tomato & Onion Flavour
  • 1 cup water
  • salt
  • Black pepper
  • 1 tablespoon olive oil

Directions

  1. Pre-heat the oven to 180ºC.

  2. Cook the spaghetti for about 8 minutes so they are soft but not entirely cooked.

  3. Drain and rinse the spaghetti under cold water.

  4. In a large bowl, toss cooled spaghetti with 2 beaten eggs and mozzarella

  5. Spray a muffin tin with cooking spray and using a fork, twirl the spaghetti into the cups, making a “nest”.

  6. Using the bottom of a shot glass, firmly press down to create a well.

  7. Bake until set, 10 - 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)

  8. While noodle cups bake, make meatballs: In a large bowl, combine beef mince, bread crumbs, garlic, remaining egg and parsley.

  9. Season with salt and pepper. Roll into balls.

  10. In a large pan over medium heat, heat oil. Brown meatballs, 4 minutes per side. Pour over the tinned tomato & onion, add Knorrox stock cube, 1 cup of water and allow to simmer for 10 – 15 minutes.

  11. Spoon one meatball into each spaghetti nest, topped with some sauce.

  12. Sprinkle with grated cheese and pop back in the oven for 5 minutes or until the cheese has melted.

  13. Serve sprinkled with fresh parsley and ENJOY!

 
            
  • 340 g spaghetti
  • 3 large eggs divided
  • 1 1/2 cups mozzarella grated
  • 450 g beef mince
  • 1/2 cup breadcrumbs
  • 2 cloves garlic crushed
  • 2 tablespoons freshly chopped parsley plus more for garnish
  • 1 tin chopped tomatoes & onions
  • 1 Knorrox stock cubes Tomato & Onion Flavour
  • 1 cup water
  • salt
  • Black pepper
  • 1 tablespoon olive oil

  1. Pre-heat the oven to 180ºC.

  2. Cook the spaghetti for about 8 minutes so they are soft but not entirely cooked.

  3. Drain and rinse the spaghetti under cold water.

  4. In a large bowl, toss cooled spaghetti with 2 beaten eggs and mozzarella

  5. Spray a muffin tin with cooking spray and using a fork, twirl the spaghetti into the cups, making a “nest”.

  6. Using the bottom of a shot glass, firmly press down to create a well.

  7. Bake until set, 10 - 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)

  8. While noodle cups bake, make meatballs: In a large bowl, combine beef mince, bread crumbs, garlic, remaining egg and parsley.

  9. Season with salt and pepper. Roll into balls.

  10. In a large pan over medium heat, heat oil. Brown meatballs, 4 minutes per side. Pour over the tinned tomato & onion, add Knorrox stock cube, 1 cup of water and allow to simmer for 10 – 15 minutes.

  11. Spoon one meatball into each spaghetti nest, topped with some sauce.

  12. Sprinkle with grated cheese and pop back in the oven for 5 minutes or until the cheese has melted.

  13. Serve sprinkled with fresh parsley and ENJOY!

 
                    

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