Spaghetti ‘Meatball’ Cups

Vegan spaghetti “meatball” cups are single-serving pasta nests baked in a muffin mold, each one crowned with a black bean “meatball” and a smoky roasted red pepper tomato sauce. They are fun to make, easy to portion, and turn an everyday plate of spaghetti into a bite-sized appetizer or party snack. This recipe is completely plant-based, built on black beans, oat flour, and psyllium husks instead of meat.

How I fell for spaghetti cups

I had never heard of spaghetti cups until recently, but as soon as I got the first taste, I knew they were going to become something regular in my kitchen. You know that feeling of food-love at first sight? I’m sure you’ve had it too, and this is what happened with the spaghetti cups. I think our age is kind of obsessed with bite-sized food, and I am always impressed to see how creative people can get when it comes to adapting their food to their lifestyle.

These cups were inspired by the meatballs pasta that I absolutely loved back when I still used to eat meat. I wanted to capture the essence of that in my spaghetti cups, without using any actual meat. There’s probably no need to say that everything I post here is strictly vegan and this recipe is no exception. Once I became vegan, I discovered a whole new world out there, and I often find that vegan food is actually much tastier than the meat-containing foods I grew up with.

What are spaghetti “meatball” cups?

In case you’ve never tasted them before, here’s what spaghetti cups are. It’s spaghetti baked in a muffin mold, twirled into little nests, with whatever toppings you feel like eating. You can add loads of things on top, but I think that toppings based on a red tomato sauce work best. In this version, each nest holds one black bean “meatball” napped in a smoky roasted pepper sauce, so every cup is a complete little bite. If you love the muffin-tin trick, you’ll recognise it from my vegan pineapple muffins, where the mold does the same shaping work.

The ingredients that make it work

The “meatballs” come together from a handful of pantry staples, each doing a specific job. Here’s what goes in and why it matters:

• Black beans are the base. Drain and rinse them well so the mixture isn’t watery, which keeps the balls tight when you roll them.
• Oat flour soaks up moisture and gives the balls structure. If you only have rolled oats, blitz them in the food processor first.
• Psyllium husks are the binder that replaces egg. They gel as the blended mixture rests, which is why the recipe asks you to let it sit for about 10 minutes before rolling.
• Beetroot paste or cooked beetroot adds a touch of colour and a subtle earthy sweetness that reads as “meaty.”
• Nutritional yeast, smoked paprika, and coconut aminos layer in the savoury, umami notes. Smoked paprika in particular gives that roasted, deep flavour that makes the balls satisfying.
• Sesame seeds and parsley round out the texture and freshness.

The sauce leans on crushed tomatoes, tomato paste, and roasted red bell pepper for body, with a spoon of coconut sugar to balance the acidity and a splash of white wine for depth. Blending the roasted pepper into the tomato base is what makes the sauce silky rather than chunky. If black bean balls are your thing, you’ll also want my dedicated black bean meatballs recipe.

Tips for getting the cups just right

• Undercook the spaghetti by 1 to 2 minutes. The pasta finishes cooking in the oven, so pulling it early keeps the nests from turning mushy or dry.
• Let the meatball mixture rest. Those 10 minutes give the psyllium time to gel. Skip this and the balls will fall apart when you roll them.
• Use a tablespoon to portion. Scooping one level tablespoon per ball keeps them even, so they cook at the same rate and look tidy in the cups.
• Roll the pasta into little beds. Twirl the undercooked spaghetti into nests in the muffin mold, then set one meatball on each before it goes in the oven.
• Watch the bake. Five to seven minutes at 200 degrees C is all it needs, just enough to set the nests and warm everything through. Any longer and the exposed pasta edges dry out.

Make it your own

Another thing that I love about this recipe is how customizable it is. I love talking to people to find out their take on recipes that seem plain and simple. You should try asking around; you would be surprised to know that almost everybody has their own little “secret” ingredient, and how a new interesting taste can be created. For me, that’s always the fun part, and especially when it’s something like this, a fun new way to prepare something, I am always eager to give it a try.

You can grate some nut cheese over the meatball before baking for a richer, melty finish. Swap the parsley for basil, dial the smoked paprika up or down, or roast an extra pepper for a sweeter sauce. If you want more plant-based bites in this family, take a look at my vegan meatballs and the mini falafel bites for another party-friendly option.

What to serve with spaghetti cups

Because each cup is self-contained, they shine on an appetizer spread or as finger food at a party. Set them out alongside a few dips and other bite-sized bits so guests can graze. They sit happily next to my cream cheese dip cups and the veggie taco cups, keeping the whole table on the same cute, single-serving theme. This is also a hit with the little ones, so it earns a spot in my roundup of vegan recipes for kids.

Storing and making ahead

You can prep the two components ahead to save time on the day. The meatball mixture can be blended, rested, and rolled in advance, then kept covered in the fridge for a day before you cook and bake. The roasted pepper sauce also holds well chilled and reheats gently in a pan. Store baked cups in an airtight container in the fridge for up to 3 days, and warm them in the oven rather than the microwave so the nests crisp back up instead of going soft. For another spaghetti bake that keeps beautifully, try my grandma’s spaghetti and cheese pudding or the saucy vegan spaghetti alla puttanesca.

If you make these little nests, I’d love to know what you think, and if you decided to change something, what your own secret ingredient was. Please rate the recipe and leave a comment below telling me how your cups turned out.

Spaghetti ‘Meatball’ Cups

Tired of the classic spaghetti recipes? Get ready to be amazed! Here’s the best recipe for vegan spaghetti “meatball” cups – healthy, fun and easy to make!

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Rate

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Choose Serving Size 7

Ingredients 

• 1 pack spaghetti cooked

For the meatballs:

• 1 ½ cup oat flour
• 1 can black beans strained and drained
• 2 Tbsp extra virgin olive oil
• 1 Tbsp beetroot paste or cooked beetroot
• 2 cloves garlic
• 1 white onion chopped
• 1 Tbsp sesame seeds
• 1 Tbsp parsley chopped (plus more for garnish)
• 2 Tbsp psyllium husks
• 1 Tbsp coconut aminos or soy sauce
• 2 Tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp white pepper
• 1 tsp salt

For the tomato sauce:

• 1 Tbsp extra virgin olive oil
• 1 white onion chopped
• 1 clove garlic finely chopped
• 1 red bell pepper roasted and peeled
• 1½ cup crushed tomatoes
• 1 Tbsp tomato paste
• 2 Tbsp coconut sugar
• 2 Tbsp white wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp mustard powder
• 1 tsp white pepper
• 1 tsp salt

Instructions

• Making the meatballs:
• Line a cutting board with parchment paper.
• Add all the “meatballs” ingredients to a food processor. Blend until smooth.
• Transfer to a bowl, cover, and let sit for about 10 minutes.
• Use a Tbs to measure 1 meatball.
• Scoop a Tbs of the bean mixture and roll one meatball with your hands.
• Transfer to a prepared cutting board. Repeat with the rest of the bean mixture. Set aside.
• For the sauce:
• Heat some oil in a skillet on medium heat. Add the onion and garlic and saute for about 2 minutes.
• Add the crushed tomatoes, tomato paste, coconut sugar, white wine, basil, oregano, and mustard powder.
• Let it simmer for about 4 minutes. Set aside.
• Add the tomato mixture to a food processor together with the roasted peppers, salt, and pepper.
• Blend until the mixture is smooth.
• Heat another skillet with olive oil on medium heat. Add the meatballs and cook, stirring for about 2 minutes.
• Add the blended sauce to the meatballs, turn the heat to low, cover and let it cook for about 7 to 10 minutes.
• Undercook the spaghetti by 1-2 minutes.
• Roll them into little beds and place one meatball on each one. You can grate some nut cheese on top.
• Bake at 200 degrees C for 5-7 minutes.

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