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Makes 8 servings
Preparation and cooking time: 45 minutes


8 tablespoons white bread, crusts removed and cut into 1/2-inch cubes
6 tablespoons milk, plus more as needed
1 whole white onion, minced
5 cloves garlic, minced
2 tablespoons parmesan cheese, grated
1/2 cup parsley leaves, minced
4 teaspoons salt
4 teaspoons pepper
6 tablespoons bacon, minced
6 pieces egg yolks
1 teaspoon dried basil
1/2 kilo ground beef
1/2 kilo ground pork
4 tablespoons cooking oil

1 piece red onion, minced
6 cloves garlic, minced
2 tablespoons olive oil
1 kilo Hunt’s Tomato Basil & Cheese Spaghetti Sauce
Salt and pepper to taste
4 tablespoons basil, chopped

Noodle Sauce:
6 pieces egg whites
1 pack spaghetti noodles (400g)

1 cup mozzarella cheese + more for topping
2 tablespoons basil, chopped (for topping)



  1. Combine bread cubes and milk in a large mixing bowl. Let stand for 10 minutes to soften bread, and then mash with a fork. Mix in the onion, garlic, parmesan cheese, parsley leaves, salt, pepper, bacon, egg yolks, dried basil. Add the ground beef and pork and mix well.
  2. Form into meatballs and arrange on a large plate.
  3. Heat up oil over medium heat and pan-fry meatballs until browned on most sides. Set aside.


  1. Heat pan and saute onion and garlic in olive oil. Add Hunt’s Tomato Basil & Cheese Spaghetti Sauce. Season with salt and pepper and let simmer until slightly thickened. Mix in basil. Set aside half of this sauce for the spaghetti nests.
  2. Add meatballs to the remaining sauce in the pan. Simmer for about 8 to 10 minutes, while spooning sauce over the meatballs. Remove dipped meatballs from the sauce. Set aside half of this sauce for the spaghetti nests.

Noodle Sauce:

  1. Whisk egg whites and remaining sauce in a mixing bowl. To this, add the cooked spaghetti. Mix well.


  1. Divide evenly among 12 greased/non-stick muffin cups, pressing noodles in the sides to form nests. Bake for 12 minutes at 200 degrees C.
  2. Put one meatball in each nest. Top with more sauce and mozzarella cheese. Bake for 3-5 minutes more or until cheese is melted. Serve with extra sauce and fresh basil on top.

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