531 kcalMummy Meatballs with Spaghetti
60 min serves 16
24gprotein89gcarbs9gfat
Ingredients
- •½ teaspoon black pepper
- •½ cup bread crumbs
- •1 large egg
- •2 teaspoons garlic paste
- •1 pound ground beef
- •¼ cup parmesan cheese
- •pimiento stuffed olives
- •salt
- •spaghetti noodles
- •1 quart spaghetti sauce
- •8 oz rice noodles
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Method
Adapted from foodista.com
- Mix 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.
- Bake meatballs, for 35 minutes or until inside reaches 160F on an instant read thermometer.
- Drain meatballs on a cookie rack.
- Heat marinara sauce.
- Cook spaghetti and rice noodles (separately) according to package directions.
- Drain 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.
- Pat rice noodles dry with paper toweling and layer over the top of the meatball, tucking sliced olives in for eyes.
- It is best to let the meatballs sit still for about 15 minutes so they become more tacky and hold together better. But 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.
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Recipe and photo by Live Better AI. Adapted from foodista.com.