Recipes: Spaghetti and Meatballs

Pasta recipe from G1’s cooking class that he made and ate!

Meatballs

Ingredients:

  • 250g minced pork
  • 250g minced beef
  • 4 tbsp of bread crumbs
  • 3 tbsp of parmesan (or another type of cheese)
  • 1/2 an onion, finely chopped
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • a pinch of black pepper
  • 2 tbsp milk
  • 1 clove garlic, finely chopped

Method:

  • Mix everything together in a large bowl and place in the refrigerator for a few hours.
  • Shape the mixture into balls and bake them in the oven at 180C for 5 to 6 minutes.
  • Add the juice from the meatballs to the tomato sauce (recipe below).

Tomato Sauce

Ingredients:

  • 1 carrot
  • 2 onions
  • 2 stalks of celery
  • 4 cloves of garlic
  • 1 tsp oregano
  • 1 bay leaf
  • 2 tins of peeled tomatoes
  • salt and pepper
  • 1 tsp sugar
  • 1 tbsp tomato paste

Method:

  • Chop the carrots, onions, celery and garlic, and place them into a large pot.
  • Cook on low to medium heat until soft and brown.
  • Add tomato paste, bay leaf, and oregano. Mix well.
  • Add the tinned tomatoes; squash the tomatoes with a spoon.
  • Add salt, pepper, and sugar and mix well.

Spaghetti and Meatballs

  • Cook some spaghetti following the instructions on the packet.
  • Add the meatballs to the tomato sauce. Serve over the spaghetti.

Recipes: Chicken, Ham and Broccoli Pasta with Cream Sauce

It’s been a while since we tried a new recipe for dinner and I figured it was time to make another attempt to expand the palates of my fussy eaters. Fresh back from the land down under with favourable results eating a carbonara pasta, I was encouraged to try this simple cream-based pasta recipe…

Tried a #cream #sauce #pasta #recipe on the family tonight with a lot of trepidation. Wasn't sure if we were going to have hungry boys at bedtime...

Ingredients:

  • 2 tbsp olive oil
  • 1 tsp garlic puree
  • 200g mince chicken
  • 200g chicken, cubed
  • 1 slice of ham
  • 1 1/2 tsp paprika
  • 1 cube of chicken stock
  • 1 cup of water
  • 250g sour cream
  • broccoli
  • cooked pasta of your choice (e.g. penne, fettucine, spaghetti, etc.)

Method:

  • Cut up the broccoli, wash it and cook it in the microwave for 2 minutes. Set aside.
  • Mix the garlic puree, chicken stock, paprika and water in a bowl. Set aside.
  • In a pan, add the olive oil and stir fry the chicken and ham.
  • Stir in the chicken stock mixture.
  • Stir in the sour cream.
  • Toss in the broccoli and mix everything well.
  • Mix in the pasta and serve.

Notes:

  • I used galic puree because I find it convenient. You can mince garlic bulbs if you prefer.
  • I used penne in this recipe with disastrous results since I underestimated just how much my fussy boys would protest against a change in pasta form (you see they only eat spaghetti). Personally, I think the reason spaghetti works better is because it takes on the sauce more easily achieving a more optimum pasta/sauce blend.
  • You can add salt and pepper for flavouring but I felt it was fine without them.
  • You can also add cornflower to thicken the sauce if you prefer it that way.

Verdict:

  • G1 gave it an 8 out of 10. I think we lost marks because it was penne instead of spaghetti and because we had broccoli in it.
  • G2 gave it a 1 out of 10 and later a 0 when he realised he could go even lower.
  • Hubby said it was edible – definitely better than one of the carbonara pastas we ate in Melbourne. Either that carbonara pasta was really terrible or maybe this recipe was actually more than just edible…
  • Personally, I quite enjoyed it. I would happily make it again if the whole family would just eat it without protest…

Just in case you’re wondering why my verdicts are always favourable… that’s because I only write about the recipes I liked. The ones that I didn’t like never get published.