Mummy Meatballs with Spaghetti

Ingredients

• •½ teaspoon pepper
• •½ cup bread crumbs
• •1 large egg
• •2 teaspoons garlic paste
• •1 teaspoon seasoning
• •1 pound ground beef
• •¼ cup parmesan cheese
• •1 pimiento stuffed olives
• •salt
• •1 spaghetti noodles
• •1 quart spaghetti sauce
• •1 extra wide egg noodles

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Mix together ingredients for meatballs in a bowl. Preheat oven to 350F. Grease an 8 hole muffin tin. Use an ice cream scoop to divide out meatball mix and drop into muffin pan.
2. 2Bake meatballs, for 35 minutes or until inside reaches 160F on an instant read thermometer.
3. 3Drain meatballs on a cookie rack.
4. 4Heat marinara sauce and cook spaghetti and rice noodles (separately) according to package directions.
5. 5Drain pasta, keep spaghetti warm and cool rice noodles in cold water then drain. Slice meatballs in half horizontally to make two pieces, each with a flat surface.
6. 6Pat rice noodles dry with paper toweling and layer over the top of the meatball, tucking sliced olives in for eyes.
7. 7It is best to let the meatballs sit still for about 15 minutes so they become more tacky and hold together better.
8. 8But since they will get cold, microwave them on a microwave-safe plate for a minute, then carefully place a mummy meatball onto a nest of sauced spaghetti and serve.