Spiralized Potato Noodle Cups with Meatballs and Tomato Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 2 large eggs beaten
- 1 tablespoon extra virgin olive oil
- 2 large russet potatoes peeled, blade d, noodles trimmed
- 3/4 cup jarred tomato sauce (i used victoria fine foods to
- 6 pre-cooked meatballs defrosted (homemade or otherw
- 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
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!
