Kids Favorite Meatballs Recipes
KID'S FAVORITE MEATBALLS
Very easy - perfect for young cooks. So delicious, even the kids will love it! This dish goes very well with garlic mashed potatoes and a vegetable side dish. For a shortcut, I use frozen pre-cut peppers and onions.
Provided by JENNIFER_MERKEL
Categories Main Dish Recipes Meatball Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Saute green pepper and onion for 5 minutes, or until tender. Stir in the tomato soup, chicken & rice soup and the water and bring to boil. Reduce heat to low and allow to simmer.
- Meanwhile, in a separate bowl, combine the ground beef, egg and milk. Break the bread into very small pieces and add to the bowl. Mix together well. (Note: The kids love to use their hands to mix this. Be sure they wash them well before AND afterward to avoid any contamination.)
- Shape the meat mixture into meatballs and drop them into the soup mixture. Continue to simmer over low heat, uncovered, for 45 to 60 minutes. Stir occasionally, but be very careful not to break the meatballs.
Nutrition Facts : Calories 363.9 calories, Carbohydrate 18 g, Cholesterol 103.3 mg, Fat 24.9 g, Fiber 1.6 g, Protein 17.3 g, SaturatedFat 10.1 g, Sodium 748.8 mg, Sugar 6.5 g
SPAGHETTI & MEATBALLS KID STYLE
Make and share this Spaghetti & Meatballs Kid Style recipe from Food.com.
Provided by CountryLady
Categories Spaghetti
Time 1h30m
Yield 24 meatballs, 8 serving(s)
Number Of Ingredients 18
Steps:
- MEATBALLS: Preheat oven to 350 degrees F& line a large baking sheet with parchment paper.
- Heat a small sauté pan over medium-high heat and heat the olive oil until shimmering.
- Add the onion, garlic, salt and pepper and sauté for 3 minutes, or until the vegetables have softened.
- Remove from heat and cool completely.
- Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl.
- Mix gently until just combined.
- Using wet hands, form mixture into 24 balls.
- Transfer meatballs to the baking sheet.
- Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through.
- Shift the pans in the oven halfway through cooking time to ensure even browning.
- SAUCE: Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot) over medium heat.
- Add the onion, garlic, salt and pepper.
- Sauté vegetables until soft, about 5 minutes.
- Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves.
- Bring to a boil.
- Reduce heat to medium low and simmer until sauce thickens, about 1 hour.
- Gently stir meatballs into sauce.
- Bring sauce and meatballs to a simmer.
- SPAGHETTI: Cook spaghetti in a large pot of boiling salted water, according to package directions, until just tender but firm to the bite.
- Drain and move onto serving platter.
- Spoon the sauce and meatballs over the pasta.
- Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 666.6, Fat 15.1, SaturatedFat 4.5, Cholesterol 66.9, Sodium 193.3, Carbohydrate 100.5, Fiber 6.6, Sugar 10.3, Protein 31.4
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