Spaghetti and Meatball Cups with Pumpkin Sauce are perfect for appetizers or dinner! This mini spaghetti and meatballs recipe is packed with flavor!
All the flavors of fall right here in a bite sized pasta recipe! If you’re looking for more things pumpkin flavored, try this creamy Pumpkin Sausage Soup and our Pumpkin Drop Martini to wash it down!
A Bite Sized Spaghetti & Meatballs Recipe with Fall Flavors
At first I thought about making these into a bite-sized appetizer. Mini food is always fun and it’s definitely appeals to the kids, but it was hard to get the spaghetti to fit in that tiny muffin pan and actually form a cup.
So I went to a regular muffin pan and called it dinner instead. You have to be willing to adjust when things don’t work out…I’ve got lots of experience with that so far!
What you really need to know here is that the pumpkin cream sauce for this recipe is literally the bomb. After we made theses meatballs we were using this same cream sauce on just about every pasta dish we could think of!
How Do You Make This Pasta Appetizer?
I started with a basic meatball recipe that uses a combination of beef and pork. My meatball “recipe” is really me asking the wife how to make a good meatball. Then I added in the basics – an egg, breadcrumbs, parmesan cheese, salt and pepper. But instead of parsley I added fresh sage to go with the pumpkin sauce.
This recipe will get you about 18 golf ball sized meatballs which are going to fit perfectly inside your spaghetti cups.
I do think a good meatball needs to be pan fried to get nice and crispy on the outside – so I did.
When the meatballs are done, wipe out the skillet and start the pumpkin sauce.
When the sauce is put together and simmering you can add the meatballs back to the pan and let cook until your spaghetti cups are ready.
Cook up some spaghetti and mix it together with some parmesan cheese, an egg and 1/4 cup of the pumpkin sauce. You’re almost done now…
Time to fill the muffin tins – this is a lot easier than it looks, trust me.
I threw a handful of spaghetti in the muffin cup and then pushed it out of center towards the sides.
They’ll pop out of your muffin tin pretty easily when they’re done and then all that’s left to do is put them together.
Spoon some pumpkin sauce in the center of the spaghetti cup and then put a big meatball on top.
The clean plate club won’t be a problem when you serve these Spaghetti & Meatball Cups with Pumpkin Sauce – so it’s a good thing the recipe makes a lot!
Looking For More Pasta Recipes?
- Classic Beef Lasagna
- Perfect Baked Ziti
- 15 Minute Buffalo Chicken Spaghetti
- Chicken Marsala Fettuccini Alfredo
Spaghetti & Meatball Cups with Pumpkin Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
For the Meatballs
- 8 oz. ground beef
- 8 oz. ground pork
- 1/4 c. bread crumbs
- 2 T. milk
- 1/4 c. parmesan cheese
- 1 egg
- 1/4 t. salt
- 3–4 fresh sage leaves, chopped
For the Pumpkin Sauce
- 2 T. olive oil
- 1 small onion, chopped fine
- 3/4 t. salt
- 1/2 t. ground black pepper
- 3 cloves garlic, chopped fine
- 1 bay leaf
- 4 fresh sage leaves, chopped
- 1 c. dry white wine
- 1 14 oz. can of chicken broth
- 1 c. canned pumpkin
- 1/2 c. heavy cream
For the spaghetti cups
- 8 oz. spaghetti, broken into pieces
- 2 eggs
- 1/4 c. parmesan cheese
- 3 T. pumpkin sauce
- Preheat the oven to 400 degrees.
- Cook the spaghetti according to the package directions, breaking the boodles in half before you boil them. Drain and set aside.
- Combine all the ingredients together in a large bowl for the meatballs and hen use a 2 tablespoon scoop, to portion out 12 meatballs.
- Heat 2 T. olive oil in a large skillet, then add the meatballs being careful not to crown the pan. (you might have to cook them in 2 batches)
- Once the meatballs are browned on all sides, remove to a plate and let cool. Wipe out the skillet and add the onion and cook over medium heat for 5 minutes until softened. Add the chopped garlic and cook for a minute more.
- Pour in the wine, the bay leaf and the sage and let reduce for 2 minutes then stir in the chicken broth and the pumpkin.
- Next add the cream, stir to combine and then return the meatballs to the skillet and let simmer for 10 minutes.
- While the sauce is simmering, mix the cooked spaghetti together with the eggs, parmesan cheese and the 3 tablespoons of the sauce.
- Divide the spaghetti mixture equally into the muffin tins , using your fingers to create a cup shape, and bake for 15 minutes.
- When the spaghetti cups are baked, add a couple of tablespoon of the sauce to the bottom then top with a meatball.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
Keywords: appetizer recipes, pasta recipe, pumpkin recipes, meatball recipe
What a great way to serve meatballs, can’t wait to try
I think you’d like them – let me know if you do!
Would this work with spaghetti squash?
No, I don’t think that it would hold the shape, but deconstructed it would still be delicious!
Okay, I’m making this for my grandkids, but I’m not sure how to cook the spaghetti cups. They look to be baked, and then, filled. I went over and over the post for that info but didn’t see it. Thanks for the recipe! I’ll let you know how they come out!
Thanks for letting me know! I switched to a new recipe card recently and a few older recipes didn’t get updated correctly. I updated this one for you, any other questions just let me know! You can also swap out regular marinara sauce for the pumpkin if you think your grandkids would like that better.