Name: Kids’ Spaghetti and Meatballs
Yield: 8 servings
Cuisine: Italian,North American
Ingredients: 1 small onion, finely chopped (about ⅓ cup) (75 ml); 1 clove garlic, minced; coarse salt and freshly cracked black pepper, to taste; 1 lb(s) lean ground beef (454 gm); 1 egg; 1 Tbsp Worcestershire sauce (15 ml); ¼ cup fresh breadcrumbs (60 ml); 3 Tbsp olive oil (45 ml); ½ onion, finely chopped; 4 clove garlic, minced; coarse salt and freshly cracked black pepper, to taste; 2 28-ounce cans of tomatoes, crushed (each 798 ml); 1 Tbsp sugar (15 ml); 2 bay leaves; 2 lb(s) spaghetti (900 gm); ½ cup freshly grated Parmigiano-Reggiano (125 ml), or to taste

Yields

8 servings

This is a simple and basic recipe for spaghetti and meatballs – very kid-friendly! Makes about 24 meatballs. Serves 8.

ingredients

Meatballs

small onion, finely chopped (about ⅓ cup) (75 ml)

clove garlic, minced

coarse salt and freshly cracked black pepper, to taste

lb(s) lean ground beef (454 gm)

egg

Tbsp Worcestershire sauce (15 ml)

cup fresh breadcrumbs (60 ml)

Tomato Sauce

Tbsp olive oil (45 ml)

onion, finely chopped

clove garlic, minced

coarse salt and freshly cracked black pepper, to taste

2 28-ounce

cans of tomatoes, crushed (each 798 ml)

Tbsp sugar (15 ml)

bay leaves

Assembly

lb(s) spaghetti (900 gm)

cup freshly grated Parmigiano-Reggiano (125 ml), or to taste

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a large baking sheet with parchment paper.

Step 3

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 a large baking sheet.

Step 4

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.

Step 5

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.

Step 6

Cook spaghetti in a large pot of boiling salted water 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.

Step 7

Yield: 8 servings

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Kids’ Spaghetti and Meatballs