Instructions

1. Preheat the oven to 400 degrees.
2. Cook the spaghetti according to the package directions, breaking the noodles in half before you boil them. Drain and set aside.
3. Combine all the ingredients together in a large bowl for the meatballs and then use a 2 tablespoon scoop, to portion out 12 meatballs.
4. Heat 2 T. olive oil in a large skillet, then add the meatballs being careful not to crowd the pan. (you might have to cook them in 2 batches)
5. 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.
6. 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.
7. Next add the cream, stir to combine and then return the meatballs to the skillet and let simmer for 10 minutes.
8. While the sauce is simmering, mix the cooked spaghetti together with the eggs, parmesan cheese and the 3 tablespoons of the sauce.
9. Divide the spaghetti mixture equally into the muffin tins, using your fingers to create a cup shape, and bake for 15 minutes.
10. When the spaghetti cups are baked, add a couple of tablespoon of the sauce to the bottom then top with a meatball.