Spaghetti and meatball cups

For the meat balls: In a bowl combine ground beef, 1/2 onion (minced), 3 clove of garlic (minced), 1 tbsp salt, 1/2 tbsp pepper, 1 tsp paprika, 2 tbs of bread crumbs and 1 beaten eggs.

Split the meat mixture into 8 equal pieces and roll them into balls.

Pre-heat the Breville Smart oven Pro to 350 F. Line a baking sheet with aluminum foil then lightly mist it with cooking spray and set aside.

Set the balls on the prepared baking sheet and put them in the over to bake for 25 minutes at 350 F.

While the meatballs bake, bring a large pot of salted water to a boil and cook the broken spaghetti pieces according to package directions. Drain the spaghetti and set it aside to cool

For the sauce: In a pre-heated pan, drizzle olive oil sauté onions for 3 mins then add garlic and continue sautéing for 2 mins. Add the tomato sauce and 4 leaves of fresh basil. simmer for 10 mins.

When the meatballs are done, remove them from the oven and place them in a saucepot with tomato sauce. Bring the meatballs and sauce over low heat on the stovetop, just to keep it all warm. Stir occasionally.

When the pasta is cooled enough to handle, whisk the remaining 2 egg together in a large bowl and then add the pasta. Stir to combine and then add the Parmesan and 3 tablespoon of tomato sauce. Mix together until thoroughly combined.

Brush 6 cup muffin tin with olive oil. Place about 1/3 cup of the spaghetti mixture into each cup in the muffin tin. Using your fingers, press down on the center and up the sides of the spaghetti, forming cups. Slide the tin into the pre-heated oven and bake for 15 minutes at 400 F.