|410 g||tin tomatoes — with herbs|
|15 ml||balsamic vinegar|
|freshly ground black pepper — pinch|
|250 g||spaghetti — cooked|
|500 ml||mozzarella cheese — grated|
|3||eggs — large, whisked|
|500 g||beef mince|
|1||carrots — peeled and finely chopped|
|10 ml||dried parsley|
|10 ml||dried basil|
|5 ml||garlic cloves — finely chopped|
|olive oil — for frying|
Pre heat the oven to 180°C. Grease a regular muffin tin with non-stick cooking spray.
For the pasta, heat the tinned tomatoes, balsamic vinegar, sugar, salt and pepper in saucepan over medium heat and simmer for 10 minutes. Allow to cool for 15 minutes and then puree until smooth. Toss the cooked spaghetti through the slightly cooled sauce and stir in the cheese and whisked eggs. Divide the mixture between the muffin tin and use your hands to fold the pasta into each muffin hole so that it resembles a nest. Make an indent in each for the meatballs.
For the meatballs, stir everything together and use your hands to form 12 mini meatballs. Heat a splash of oil in a hot pan over medium heat. Fry the meatballs off in two batches for a minute on each side until lightly browned. Try not to over-cook them as they will continue cooking in the oven.
Top each spaghetti nest with a meatball and press it in slightly. Bake for 15 minutes. Allow them to cool in the tin before loosening the sides with a knife and storing them in an airtight container in the fridge. Serve with the tomato sauce and salad skewers, if you prefer.
Use your favourite cheese for these spaghetti nests. Regular cheddar, white cheddar, feta, Emmentaler and even blue cheese works well if you prefer some alternative flavours.