Saucy Meatballs in a Noodle Nest 

Pre-heat the oven to 180ºC.

Cook the spaghetti for about 8 minutes so they are soft but not entirely cooked.

Drain and rinse the spaghetti under cold water.

In a large bowl, toss cooled spaghetti with 2 beaten eggs and mozzarella

Spray a muffin tin with cooking spray and using a fork, twirl the spaghetti into the cups, making a “nest”.

Using the bottom of a shot glass, firmly press down to create a well.

Bake until set, 10 - 15 minutes. Let cool. (If nests puffed up while baking, press down again with shot glass.)

While noodle cups bake, make meatballs: In a large bowl, combine beef mince, bread crumbs, garlic, remaining egg and parsley.

Season with salt and Robertsons black pepper. Roll into balls.

In a large pan over medium heat, heat oil. Brown meatballs, 4 minutes per side. Pour over the tinned tomato & onion, add Knorrox stock cube, 1 cup of water and allow to simmer for 10 – 15 minutes.

Spoon one meatball into each spaghetti nest, topped with some sauce.

Sprinkle with grated cheese and pop back in the oven for 5 minutes or until the cheese has melted.

Serve sprinkled with fresh parsley and ENJOY!