Spaghetti Meatballs Kid Style Recipes

SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

HOMEMADE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
• Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
• Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve sauce and meatballs over cooked spaghetti.

BEST SPAGHETTI AND MEATBALLS

Steps:

• In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

COOKING WITH KIDS: SPAGHETTI & MEATBALLS WITH HIDDEN VEG SAUCE

Steps:

• Children: Squeeze all the sausage meat out of the sausage skins into a large bowl and add the mince. Tip all the rest of the meatball ingredients, except the olive oil, into the bowl and season with black pepper then squish everything together through your hands until completely mixed. Keep an eye on younger children to make sure they don't taste any of the raw mix.
• Children: Roll the meatball mix into walnut-sized balls and place them on a plate - this is a job children as young as 2 can help with and a great job to help teach older children basic division.
• Grown ups: While the children are rolling the meatballs make the sauce. Heat the oil in a large saucepan. Add the courgette and garlic and cook for 5 mins until soft and mushy. Stir in the tomato puree, sugar and vinegar leave for 1 min then tip in the tomatoes and simmer for 5 mins. If your children like courgettes then you can leave the sauce chunky. But if, like mine, they hate courgettes then blitz the sauce with a hand blender - either way continue to simmer sauce gently while you cook the meatballs. If your child is confident with heat, from 7+ they can cook the sauce with supervision.
• Grown ups: Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce - continue to simmer the sauce for 15 mins, stirring very gently until the meatballs are cooked through. Serve with cooked spaghetti, extra grated Parmesan and a few torn basil leaves your child has picked and torn.

SPAGHETTI & MEATBALLS KID STYLE

Steps:

• MEATBALLS: Preheat oven to 350 degrees F& line a large baking sheet with parchment paper.
• Heat a small sauté pan over medium-high heat and heat the olive oil until shimmering.
• Add the onion, garlic, salt and pepper and sauté for 3 minutes, or until the vegetables have softened.
• Remove from heat and cool completely.
• Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl.
• Mix gently until just combined.
• Using wet hands, form mixture into 24 balls.
• Transfer meatballs to the baking sheet.
• Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through.
• Shift the pans in the oven halfway through cooking time to ensure even browning.
• SAUCE: Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot) over medium heat.
• Add the onion, garlic, salt and pepper.
• Sauté vegetables until soft, about 5 minutes.
• Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves.
• Bring to a boil.
• Reduce heat to medium low and simmer until sauce thickens, about 1 hour.
• Gently stir meatballs into sauce.
• Bring sauce and meatballs to a simmer.
• SPAGHETTI: Cook spaghetti in a large pot of boiling salted water, according to package directions, until just tender but firm to the bite.
• Drain and move onto serving platter.
• Spoon the sauce and meatballs over the pasta.
• Sprinkle with Parmesan cheese and serve.

SPAGHETTI & MEATBALLS

Steps:

• Make sauce:.
• Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
• Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 teaspoon salt, and 1 teaspoon pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
• Make meatballs while sauce simmers:.
• Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.
• Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.
• Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 51/2 teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).
• Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.
• Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.
• Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.).
• Prepare pasta:.
• Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 tablespoon salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish.
• Serve with meatballs, remaining sauce, and grated cheese.
• Cooks' notes: •Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool).
• •Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.