Spaghetti and Meatball Muffins (12 Muffins)

Prep Time: 10 mins Cook Time: 20 mins


  • 1/2 pound ground turkey, light or dark meat
  • 1/2 small onion, diced
  • 1 teaspoon Gourmet Garden Lightly Dried basil
  • 1/2 teaspoon Gourmet Garden Lightly Dried parsley, plus additional to sprinkle on top
  • 1 tablespoon Gourmet Garden Roast Garlic Stir-In Paste
  • 3/4 cup grated parmesan cheese
  • 1/4 cup bread crumbs
  • 1/2 teaspoon kosher salt
  • 2 large eggs, whisked and divided
  • 1/3 pound spaghetti
  • 2 tablespoons olive oil, divided
  • 3/4 cup marinara sauce
  • 1/2 cup mozzarella cheese, grated


1. Place first 9 ingredients (using only 1 egg whisked) in a bowl and mix to thoroughly combine. 

2. Using a tablespoon or small ice cream scoop, roll 1 tablespoon of turkey mixture into balls.

3. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook the turkey meatballs for 5 minutes or until golden on the outside. 

4. Boil the spaghetti, al dente according to package directions, drain, toss with 1 tbsp olive oil and cool thoroughly. 

5. Toss the spaghetti and remaining whisked egg in a bowl to combine. 

6. Divide the spaghetti between 12 regular muffins cups (about 1/4 cup each) and press down to make nests. 

7. Place a meatball into each spaghetti nest, top with 1 tablespoon marinara sauce and sprinkle with 1 tablespoon parmesan cheese.

8. Bake in 350 degree oven for 20 minutes.

7. Remove spaghetti nests from oven, sprinkle with 1 tablespoon of mozzarella cheese and bake for 5 minutes or until pasta starts to become golden and cheese has fully melted. 

8. Sprinkle with reserved lightly dried parsley and serve.