Mini Chicken Meatball Spaghetti Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Main Dish, Pasta
Serves: 12 mini pies
Ingredients
  • 12 frozen chicken meatballs
  • 2 packages Fortune yakisoba stir fry noodles (any flavor)
  • 2 eggs, beaten
  • 2 Tbsp milk
  • 2 tsp minced garlic
  • Salt and pepper, to taste
  • ½ cup grated Parmesan
  • 1 cup jarred pasta sauce
  • ½ cup prepared pesto
  • ½ cup shredded Italian blend cheese
  • Fresh basil, cut into long, thin strips (chiffonade)
Instructions
  1. Cook meatballs in oven according to package directions, turning halfway through. Remove from oven. Keep oven on and heated to 350 degrees.
  2. Meanwhile, open each package of noodles and save seasoning packets for future use. Heat each package in microwave for 1 minute to loosen noodles.
  3. In a medium bowl, combine noodles, eggs, milk, garlic, salt and pepper, and Parmesan. Set aside.
  4. Combine pasta sauce and pesto in medium saucepan over medium heat and cook until heated through.
  5. Spray a muffin tin with cooking spray and divide noodles evenly into the muffin cups. Press each pile lightly with a spoon, then top with one chicken meatball.
  6. Spoon about ⅛ cup (2 Tbsp) of sauce over meatballs. Bake in 350-degree oven for 12 minutes. Sprinkle with Italian blend cheese and bake for 2 minutes more, until cheese is melted.
  7. Remove from oven and cool for about 5 minutes. Using a butter knife, loosen sides of each mini pie. Remove and top each mini pie with fresh basil.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/mini-chicken-meatball-spaghetti-pies/