I always enjoy having children over and asking them what they want to eat. Tonight’s dinner was a special request from our little friend: Spaghetti with Meatballs.
The following recipe is my “go-to” when in need recipe.
I kept it free of onion and different meats as I did not want my little guests not to enjoy it. Most of all, I also made the meatballs small; consequently, they could eat as many as they wanted instead of asking the same questions: “Must I eat it all???”.
The plates are clean, and each child eats four little meatballs.
The children were so full that there was no dessert tonight.
To all, have a great evening.
Spaghetti Meatballs – Everyone favorite
- 1 cup bread, crustless torn into bits bread
- ½ cup milk
- 2 pounds ground beef
- 2 eggs
- ½ cup Parmiggiano Reggiano
- 2 tablespoons flat-leaf parsley, chopped thyme, basil and fresh flat-leaf parsley
- 3 tablespoons heavy cream
- ¼ cup olive oil
- 1 pound tomatoes, chopped
- 2 tablespoons tomato paste
- 2 garlic, peeled
- 1 pound pasta, Spaghetti
- 3 tablespoons unsalted butter
- In a large pot boil salted water, add the spaghetti and cook according to package directions.
- In a large bowl, soak the bread with the milk for 10 minutes. Add the beef, cheese, heavy cream, parsley, thyme, basil and salt and pepper. Thoroughly mix together all the ingredients. Shape the mixture into one inch balls.
- Add the mini meatballs and cook at medium low covered until the mini meatballs are done.
- When pasta is done, drain and place in a large serving plate. Add butter and toss well. Add the tomatoes and meatballs and serve nice and hot.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram