If you’re ever throwing a dinner party and need to pre-make all the food so that you aren’t in the kitchen the entire time, I have the perfect, fun recipe idea for you today.
These spiralized potato noodle cups are so cute, you’ll want to make them all summer long at get togethers – to impress your guests and most importantly, their tastebuds!
And besides, who doesn’t love spaghetti and meatballs?
Finger foods are always my favorite part of BBQs, dinner parties – all sorts of get togethers, really. I always love loading up my plate with different foods – different flavors, different consistencies, and different types of ingredients.
I love cocktail hours at weddings and events that say on the invite, “Heavy hors d’oeuvres provided” or even “Light bites provided.” I get excited, because I start to think of all the fun foods – even a good pigs in a blanket is enough to do it for me!
These spiralized potato noodle cups can be an actual dinner, if you serve them with a side salad or extra veggies – OR, they can be an appetizer. During the summer, it’s hard to serve up spaghetti and meatballs to your guests, especially if your outdoors. The solution? These spiralized potato noodle cups with meatballs!
I used Victoria Fine Foods‘ Organic Tomato Herb sauce which is a perfectly seasoned sauce to complement the simplicity of the potato flavors. To make this dish so easy and last-minute friendly, I used some chicken meatballs I had frozen in the refrigerator. All you need to do is bring the sauce to a simmer in a skillet, add the meatballs to heat them up, and then add them to the finished potato noodle cups!
The only tip I’d give is to line the muffin tins with parchment paper slips before you bake the potato noodle cups, because, as you’ll notice in the video, the bottoms of the cups get stuck a bit in the muffin tins. Like this:
I can’t wait to see you all making these spiralized potato noodle cups – make sure you use the #inspiralized hashtag on Instagram, so I can see and regram my favorites!
And today, I have a video to accompany this new recipe! Watch the video of this recipe below and make sure you subscribe to our YouTube channel to receive alerts when we post videos:
Disclaimer: This post is sponsored by Victoria Fine Foods, although all opinions are my own, always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 4 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 tablespoon extra virgin olive oil
- 2 large russet potatoes, peeled, Blade D, noodles trimmed
- salt and pepper, to taste
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- ¾ cup jarred tomato sauce (I used Victoria Fine Foods Tomato Herb sauce)
- 6 pre-cooked meatballs, defrosted (homemade or otherwise)
- Preheat the oven to 425 degrees. Grease a large muffin tin with cooking spray.
- Heat oil in a large skillet over medium-high heat. Once oil is shimmering, add in the potato noodles. Season with salt, pepper and garlic powder and toss. Let cook for 7-10 minutes or until cooked through and lightly browned. Transfer to a medium mixing bowl. Let cool for 2 minutes.
- Add in the eggs to the bowl and toss thoroughly to combine. Pack the potato noodles into the muffin holes, trying your best to create a cavity in the center. Bake in the oven for 15 minutes or until potato mixture has set.
- While potato cups bake, pour the tomato sauce into a small skillet and bring to a strong simmer. Add in the meatballs and let heat while potato cups cook.
- When potato cups are done, remove and align on a platter.
- If serving immediately, place one meatball on top of each potato cup and top with extra sauce, if desired.
- If not serving immediately, transfer the cooked meatballs to a serving bowl along with pasta tongs. Let guests make their own meatball cups and serve themselves!