Spaghetti & Meatballs

It’s Kids in the Kitchen again today!

Hubs is out of town and sweet little Dude (my 7 year old) wanted to help me out and make dinner.

Dude has his favorites (chicken noodle soup, chocolate chip M&M cookies, & spaghetti with meat sauce) that he likes to make over and over again.  But he also likes blogging, so he’s begun experimenting with his favorites (so he can keep blogging!)

Today, he made one of his favorites…with a twist!  He made spaghetti and meatballs (which I’ve only attempted once before).

The result was a recipe we all enjoyed!

Here’s Dude: 

 I chose to make SPAGHETTI AND MEATBALLS because we had meat. I wanted MEATBALLS instead of just plain meat.

Spaghetti and Meatballs

Meatballs

1 lb ground beef

½ cup ritz crackers, crushed (we used bacon ritz)

1 egg

2 tsp grated parmesan cheese

1 ½ tsp Italian herbs (we used Gourmet Garden paste)

2 cloves garlic, minced (we used Gourmet Garden paste)

1 tsp basil (we used Gourmet Garden paste)

1/8 tsp ground black pepper

Sauce

1 (28 oz) jar pasta sauce

1-2 tbsp various fresh herbs (we tossed in some parsley, oregano, basil & chives)

Serving

13 oz whole wheat spaghetti, cooked to al dente

Place the meatball ingredients in a bowl.  Use your hands (I recommend disposable gloves) to thoroughly combine the ingredients.

Heat 1 tablespoon olive oil over medium-high in a large skillet.  Gently form the meat mixture into balls and place in the preheated skillet.  Brown the meatballs on all sides.  Drain off the grease.

Add the sauce ingredients and stir to mix.  Cover and reduce heat to low.  Cook until the meatballs are heated through.

Serve over spaghetti noodles.