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Spaghetti Cups with Meatballs

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Ingredients

  • 1 pound of spaghetti pasta, cooked el dente as directed on box

  • 1 package (8ounces) Challenge Cream Cheese

  • 1 can (12 ounces) evaporated milk

  • 3 cloves of crushed garlic

  • 1 teaspoon of salt

  • 2 cups of Parmesan cheese, divided

  • 3 eggs, lightly beaten

  • 1 cup of Italian Panko Bread Crumbs

  • 8 tablespoons (1 stick) Challenge Butter

  • 24 frozen premade meatballs

  • 3 cups of premade spaghetti sauce

  • 1/8 cup of fresh diced basil

Directions

  1. Preheat oven to 400 degrees. Spray two cupcake tins with cooking spray.

  2. In a large pan over medium high heat, add cream cheese. Cook until softened, or until it can easily be stirred. Stir milk, garlic , salt, and 1 cup of parmesan cheese. Once parmesan cheese is melted, remove from heat and whisk in eggs.

  3. Add cooked spaghetti to sauce, and toss until well coated.

  4. In a small saucepan over medium high heat, add butter cooking until melted. Remove from heat and stir in panko and ½ cup of parmesan cheese.

  5. In a medium sauce pan, add meatballs and sauce over medium low heat. Cook until meatballs are defrosted and cooked through, about 15 -20 minutes.

  6. To assemble, place a small amount of buttered panko crumbs in each well of your cupcake tins.

  7. Using a fork, pick up about 1/8 cup of pasta. Resting the fork on the spoon, twirl pasta around fork to create a bundle. Hold the spoon under pasta, this will hold the pasta in place, and make the twirling easier! Place the bundle into a cupcake well. Push down slightly, moving pasta away from center to create an indent or cup for meatball. Continue until all wells are full.

  8. Place into preheated oven. Bake until pasta is golden brown around the edges, and cups are set, about 15 minutes.

  9. To serve, place about 1 tablespoon of sauce in the center of each cup. Add a meatball, and cover with more sauce. Sprinkle meatballs with the remaining parmesan cheese and the fresh basil.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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