Spiralized Potato Noodle Cups with Meatballs and Tomato Sauce
Try this Spiralized Potato Noodle Cups with Meatballs and Tomato Sauce recipe.
Try this Spiralized Potato Noodle Cups with Meatballs and Tomato Sauce recipe.
- Carbohydrate 23.0374233333333 g
- Cholesterol 352.5 mg
- Fat 9.45850666666667 g
- Fiber 1.62209994045893 g
- Protein 13.1547333333333 g
- Saturated Fat 2.755851 g
- Serving Size 1 1 Serving (208g)
- Sodium 135.178928819444 mg
- Sugar 21.4153233928744 g
- Trans Fat 1.44710433333333 g
- Calories 227 calories
Step-by-step
- 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!
Cooling the cooked potato noodles for precisely two minutes before incorporating the beaten eggs prevents premature coagulation while ensuring proper binding inside the muffin tin. Russet potatoes provide the necessary high starch content required to hold these nests together at 425 degrees, though sweet potatoes work if moisture levels are carefully managed. Swapping russets for waxy varieties like Yukon Golds will yield a slippery texture that fails to bind properly with the egg mixture.
Accompaniments and Pairing Strategies
Balancing the heavy starch and rich protein requires bright, acidic elements on the side. Crisp bitterness cuts through the dense starch of russet potatoes effectively. A shaved fennel and arugula salad dressed simply in lemon juice and extra virgin olive oil provides the necessary contrast. Steamed broccolini tossed with garlic and red pepper flakes also bridges the gap between the savory tomato sauce and earthy potato base.
- Grease the muffin tin thoroughly with cooking spray to prevent the starchy potato noodles from sticking during the 15-minute bake.
- Maintain a strong simmer for the tomato sauce in the skillet so excess water evaporates before assembly.
- Defrost pre-cooked meatballs completely in the refrigerator overnight to ensure they heat through evenly in the simmering sauce.
