COOKING MEATBALLS FOR SPAGHETTI RECIPES

Name: Cooking with kids: Spaghetti & meatballs with hidden veg sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6 (4 children, 2 adults)
Cuisine: Italian
Ingredients: 300g good quality pork sausage (about 4 large or 8 chipolatas); 500g lean beef mince; 1 small onion , coarsely grated; 1 carrot , finely grated; 1 tbsp dried oregano; 50g parmesan , finely grated, plus extra to serve; 1 medium egg; 1 tbsp olive oil; 1 tbsp olive oil; 1 courgette , coarsely grated; 3 garlic cloves , finely grated; 1 tbsp tomato purée; pinch caster sugar; splash red wine vinegar; 2x tins chopped tomato; cooked spaghetti

COOKING WITH KIDS: SPAGHETTI & MEATBALLS WITH HIDDEN VEG ...

Cooking with kids: Spaghetti & meatballs with hidden veg ... image

Teach children how to make this pasta supper - it's a tasty family meal packed with nutrients

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Serves 6 (4 children, 2 adults)

Number Of Ingredients 16

Ingredients

300g good quality pork sausage (about 4 large or 8 chipolatas)
500g lean beef mince
1 small onion , coarsely grated
1 carrot , finely grated
1 tbsp dried oregano
50g parmesan , finely grated, plus extra to serve
1 medium egg
1 tbsp olive oil
1 tbsp olive oil
1 courgette , coarsely grated
3 garlic cloves , finely grated
1 tbsp tomato purée
pinch caster sugar
splash red wine vinegar
2x tins chopped tomato
cooked spaghetti

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.

Nutrition Facts : Calories 388 calories, FatContent 24.7 grams fat, SaturatedFatContent 9.4 grams saturated fat, CarbohydrateContent 10.2 grams carbohydrates, SugarContent 7.2 grams sugar, FiberContent 2.5 grams fiber, ProteinContent 31.3 grams protein, SodiumContent 1.5 milligram of sodium

PRESSURE COOKER SPAGHETTI AND MEATBALLS RECIPE - NYT COOKING

Pressure Cooker Spaghetti and Meatballs Recipe - NYT Cooking image

Spaghetti and meatballs isn’t necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender — the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.

Provided by Melissa Clark

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
2 basil sprigs, plus more thinly sliced for serving
8 ounces spaghetti (not thin spaghetti), broken in half
2 tablespoons grated Parmesan, plus more for serving
1 cup ricotta (optional)
1 pound ground beef (or substitute veal, pork or turkey)
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped basil
1 large egg
1 teaspoon kosher salt
1 to 2 garlic cloves, finely grated or minced

Steps:

Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

Nutrition Facts : @context http//schema.org, Calories 743, UnsaturatedFatContent 22 grams, CarbohydrateContent 61 grams, FatContent 39 grams, FiberContent 6 grams, ProteinContent 37 grams, SaturatedFatContent 13 grams, SodiumContent 961 milligrams, SugarContent 11 grams, TransFatContent 1 gram

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