Ingredients
Scale
For the Meatballs
- 1/2 pound ground turkey (light or dark)
- 1/2 small onion, diced
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley (plus extra for garnish)
- 1 tablespoon garlic paste or minced garlic
- 3/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/2 teaspoon kosher salt
- 1 large egg, whisked
For the Pasta Base
- 1/3 pound spaghetti
- 2 tablespoons olive oil, divided
- 1 large egg, whisked
For Assembly
- 3/4 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
1. Prepare the Meatballs
- In a bowl, combine:
- Ground turkey
- Onion
- Basil, parsley, garlic
- Parmesan
- Breadcrumbs
- Salt
- 1 whisked egg
- Mix until fully combined
- Roll into small balls (about 1 tablespoon each)
2. Cook the Meatballs
- Heat 1 tablespoon olive oil in a sauté pan over medium heat
- Cook meatballs for ~5 minutes, turning occasionally until browned
- Set aside (they’ll finish cooking in the oven)
3. Cook the Pasta
- Boil spaghetti until al dente
- Drain and toss with remaining 1 tablespoon olive oil
- Let cool completely
4. Form the Nests
- Preheat oven to 350°F (175°C)
- Toss cooled spaghetti with remaining whisked egg
- Divide pasta into 12 muffin cups (~1/4 cup each)
- Press down to form “nests”
5. Assemble
- Place 1 meatball into each nest
- Top with:
- ~1 tablespoon marinara sauce
- ~1 tablespoon Parmesan cheese
6. Bake
- Bake for 20 minutes
7. Add Cheese & Finish
- Remove from oven
- Sprinkle mozzarella on top
- Return to oven and bake 5 more minutes, until melted and slightly golden
8. Garnish & Serve
- Sprinkle with extra parsley
- Let cool slightly before removing from pan
- Serve warm
Notes
- Cool pasta fully: Prevents eggs from scrambling during mixing
- Don’t overpack nests: Keeps texture light, not dense
- Use a nonstick or greased pan: Helps easy removal
