Spaghetti Meatball Muffins

Ingredients list for Spaghetti Meatball Muffins

• 2 cups Spaghetti cooked
• 2 cups Mutton mince (keema)
• ¼ cup Bread crumbs
• 2 Eggs
• 2 tablespoons Fresh parsley chopped
• 1 tablespoon Garlic chopped
• to taste Salt
• to taste Crushed black peppercorns
• 1½ cups Arrabiata sauce
• ¼ cup Parmesan cheese grated
• ½ cup Mozzarella cheese grated
• 1 Egg beaten
• for garnishing Fresh basil leaves
• Olive oil for drizzling

Method

1. Preheat the oven to 180°C.
2. Combine the mutton mince, breadcrumbs, one egg, parsley, garlic, salt and crushed peppercorns in a bowl and mix well. Divide the mixture into twelve medium sized balls and set aside.
3. Combine the spaghetti, one cup of Arrabiata sauce, remaining egg, parmesan cheese, mozzarella cheese, salt and crushed peppercorns in another bowl and mix.
4. Spoon the spaghetti mixture into individual muffin moulds and place one meat ball in each mould. Apply some beaten egg on top, put the moulds in the preheated oven and bake for eighteen to twenty minutes.
5. Heat the remaining Arrabiata sauce till just warm.
6. Remove the moulds from oven, top with some warm Arrabiata sauce, garnish with basil leaves and drizzle some olive oil.
7. Serve immediately.