Instructions

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Place 2 tablespoons of the shredded havarti on the baking sheet, spacing out into 6 piles. The cheese will spread as it melts so you do need to space them out.
4. Bake for 6 minutes, remove from the oven and let cool for one minute. Quickly, using a spatula, lift up a cheese crisp and place it in on an upside down muffin tin. Using your fingers, slightly press the cheese around the muffin tin to form a cup. Let the cheese cups cool for 5 minutes then repeat with the next batch.
5. Once the cheese cups are done and cooling, make the meatballs. Add the meatloaf mix, breadcrumbs, salt and pepper, garlic powder, oregano, basil, parmesan cheese and eggs to a large bowl and mix well to combine.
6. Make golf ball sized balls and place them on another parchment lined baking sheet. Bake the meatballs for 15 minutes until the meatballs are cooked through in the center. Place the meatballs into a large bowl and cover with aluminum foil to keep warm.
7. Warm the marinara sauce in the microwave or on the stove top.
8. Assemble the cups by placing one meatball in each cheese cup and then top with a spoonful of the marinara sauce. Garnish with grated parmesan cheese and fresh basil if desired.