It’s been a while since last time I posted on my blog. But I do keep browsing other blogs……just to keep myself in the cooking mode.Well, though my baby is still a baby (5 months old), I’ve already been imagining cooking his favorite food for him, making cookies/cupcakes with him; been wondering how he likes his mama’s cooking; will he be an eat-in boy……Apparently it’s way too early to plan cooking for my boy since he’s just started eating solid weeks ago. It’s just fascinating to even think about it, especially when you love to cook.
One thing I’m sure my boy would love to eat is spaghetti and meatballs. Which kid doesn’t love spaghetti and meatballs?! It’s such an universally loved dish that no kid (even adult) would ever resist. I always make a big batch of meatballs, and keep some frozen in the fridge……just in case we need a quick-fix dinner.
Ingredients (about 30 meatballs):
1 lb ground beef 1 onion, finely chopped 4 garlic cloves, finely chopped 2 tablespoons dried basil 2 tablespoons dried oregano 2 egg yolks 3/4 cup breadcrumbs 1/4 cup grated parmesan cheese 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 tablespoon olive oil 1 can tomato sauce 2 tablespoons ketchup 1 1/2 lb spaghettiDirections:
Mix by hand in a large bowl all ingredients, except the last four.Shape into 1 inch meatballs. Roll and compress tight.
Heat frying pan on high heat. Add olive oil. Brown meatballs on all sides, about 2 minutes. Do not overcrowd the pan. You may need to cook them in 2 batches.
Add tomato sauce and ketchup. Gently stir the meatballs. Simmer for 20 minutes.
While the sauce is simmering, bring a large pot of water to a boil. Season water with salt, and cook spaghetti for 8 to 10 minutes until al dente.
To serve, put plain pasta on a plate, top with meatballs and sauce, and sprinkle with grated parmesan cheese.
