Spaghetti and meatballs gets a wild makeover when colorful pasta is introduced into this kid-friendly recipe.
Mini meatballs are just the right size to feed little tummies, and are sure to please even the pickiest of eaters.
This home-style dish is just as good for feeding swarms of six-year-olds, as it is for the family dinner table.
1 pound ground beef
2 tablespoons extra virgin olive oil, divided
1 half white onion, finely chopped
1 glove garlic, finely chopped
1 1/2 whole ricotta cheese
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons thyme
2 large eggs
1 cup finely ground breadcrumbs
1/2 cup freshly grated Parmesan
Garden vegetable angel hair pasta (I removed and reserved any green noodles
Three-cheese spaghetti sauce of your choice
Preheat oven to 400°F. In a small frying pan set over medium-low heat, sauté onion and garlic in 1 tablespoon of olive oil until fragrant and tender, stir in spices and allow to cook for 1 minute more. Remove mixture from hear and set aside.
In a medium mixing bowl gently whisk eggs and fold in ricotta until well incorporated. Add ground beef, breadcrumbs, Parmesan, and onion mixture, and combine just till incorporated using clean, dry hands. Using a small scoop such as a melon baller, divide mixture into 1/2” rounds. Roll each scoop into a small ball and set aside.
Heat remaining tablespoon of olive oil in a medium skillet, in batches of 4 to 6 add the meatballs, constantly turning with a spatula until all sides are toasty and brown. Transfer browned meatballs to a baking sheet lined with aluminum foil and allow to bake for 15 to 20 minutes or until meat is thoroughly cooked.
Meanwhile prepare spaghetti by boiling 4 cups of water or just enough to completely cover pasta. Cook until tender and drain. Serve with favorite sauce topped with meatballs and fresh grated Parmesan.
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