Easy Eats: Rustic Spaghetti and Meatball Cups

This recipe was inspired by RNZ Afternoons host Jesse Mulligan - chef Sam Parish says she'd never heard of this idea before he mentioned it to her. Photo: Sam Parish

Before you ask, Jesse Mulligan is the reason I wrote this recipe. Let it be put on the record that I had neither heard of these nor eaten one prior to creating this version. This is my gift to the radio host who truly is a man of the people. Of course, I had to add some of my own touches, like anchovies, basil, and a few veggies for good measure, but I rate them! 

Serves 4-6 / Prep time: 10 minutes /Cook time: 20 minutes

Ingredients

• 400g canned spaghetti
• 8 chipolata sausages
• 1 carrot, grated
• 4-6 white mushrooms, chopped
• Handful of basil leaves
• 1 garlic clove, finely grated
• 4 anchovies, finely chopped
• 9 slices bread
• 2 Tbsp olive oil
• Spreadable butter
• 1 cup shredded cheese
• Salad, to serve

Method

Preheat the oven to 200°C (fan).

In a bowl, combine the canned spaghetti, grated carrot, chopped mushrooms, anchovies, garlic, and basil leaves.

Squeeze the chipolata sausages between your fingers to form small meatballs (about four from each sausage) and discard the casings.

Spread butter on one side of each bread slice.

Drizzle a muffin tray with olive oil, then press the buttered side (this is important!) of each bread slice into the muffin holes to form a case.

Evenly divide the spaghetti mixture among the bread cups and top with shredded cheese.

Bake at the top of the oven for 12 minutes. Then, transfer the tray to the bottom of the oven and bake for an additional 8 minutes to ensure the bottoms of the cups get toasted.

Remove from the oven and let stand for 2 minutes. Run a knife around the edges, and while still warm, use tongs to gently remove the bread baskets – this ensures the bottoms stay crisp.

Serve immediately with a fresh salad.

Notes

• Oiling the tray ensures these cups come out easily.
• Removing them from the tray while they’re still warm guarantees toasty bottoms.
• Baking at the top of the oven for the initial 12 minutes makes the cheese golden, and then transferring to the bottom of the oven ensures the bread casings are golden and toasted on the bottom.
• Want to mix it up? Try using creamed corn in place of the spaghetti.

Photo: Sam Parish

Sam Parish is a Christchurch-based chef, writer and food stylist. She's all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.