Either way, simple simple recipe. We've sampled them hot and cold and they are good both ways. I may start experimenting with homemade meatballs and other types of pasta (I bought standard white spaghetti for this, we usually do whole grain; and we had bought really cute mini frozen meatballs). But for now, we used easy to find, easy to prep items!
Spaghetti & Meatball Cupcakes:
3-4oz dry spaghetti noodles (about 1/3 a regular package)
1/4 cup parmesan cheese
Preheat the oven to 350.
Prep a muffin pan and spray well with non-stick cooking spray or brush with oil.
Boil water, break the spaghetti noodles in half, cook per package directions.
Drain, rinse with cool water so you aren't working with hot noodles.
Mix noodles with one well-beaten egg and 1/4 cup grated parmesan cheese.
Place a scoop of noodles in each muffin cup, in kind of a nest-like formation.
Place a frozen meatball in the middle of each cup (again, think like an egg in a nest).
Spread a teaspoon or two of spaghetti sauce around the meatball; do not spread to the edges, it will stick.
Bake for about 20 minutes at 350 or until the pasta sets.
Let cool before removing from the pan.
**I used the edge of a butter knife to loosen the cupcakes before removing them, and cooled them on a dinner plate instead of a rack, to make sure they didn't fall apart.
***We also have vegetarian "meat"balls in the freezer from a blog review. I see vegetarian potential in these too. As well, a friend just pointed out that they could be gluten free by switching the pasta and making your own meatballs (or using GF ones).