Old Fashioned Spaghetti and Meatballs from 'At the Cookery'

Our Naptime M.O.Ms Cook Contributing Foodie ~ Miranda from ‘At the Cookery’ Blog

I think that I mentioned once before that I LOVE pasta. This love of pasta has been passed down to my son as well. This past Tuesday he turned 3 years old - which I cannot believe but that is another post all together.

I grew up with my mom always letting us pick what we wanted for our Birthday dinner so in tradition I asked Max what he wanted. Of course being that he is 3 it was an uphill battle to no-where land. I made the executive decision and made something I knew he would love (and would actually eat!). So Spaghetti and Meatballs was it.

I apologize in advance for the lack of pictures. I have been trying to keep my camera right in the kitchen so I can capture my creations right when I start but sometimes my brain doesn't always work with me. :) 

Spaghetti and Meatballs
1/3 cup Bulgar
  **I did not have any Bulgar so I used wheat germ, worked great**
1/2 cup hot water
4 ounces lean ground beef
4 ounces hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 cloves of garlic, very finely chopped
1 t. dried oregano
1/2 t. salt
1/2 t. fresh ground pepper
1 cup breadcrumbs, preferably whole wheat
**I often used the Italian seasoned ones, especially for meatballs
4 cups prepared spaghetti sauce
1/2 cup slivered fresh basil leaves, or chopped fresh parsley
1 pound whole wheat spaghetti or linguine
1/2 cup fresh grated Parmesan or Romano cheese
**I always buy a block of Parmesan and grate as needed, it's cheaper and usually lasts longer

1. To prepare meatballs; Combine Bulgar and water in a small bowl. Let stand until the Bulgar is tender and liquid is absorbed, about 30 minutes.
**I did this step substituting with the wheat germ....it will not get as thick as Bulgar but will still work just as well for the meatballs

2. Preheat the oven to 350'. Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
3. Combine ground beef, sausage, onions, egg whites, garlic, oregano, salt, pepper, breadcrumbs, and the soaked Bulgar (or wheat germ) in a large bowl; mix well. Form the mixture into 1" meatballs (about 24). **I use my cookie scoop so that the meatballs are more uniform in size. Place the meatballs on the cookie sheet and bake for 25 minutes. Blot well with paper towel.

4. To prepare sauce & spaghetti: Put a large pot of water on to boil (once it starts boiling, lightly salt). Bring the sauce to simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered for 20 minutes. Stir in basil or parsley.
5. Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

For Dessert we had cupcakes (and yes I DID use a box mix....have to save some time somewhere! Here is Max enjoying his very own Birthday Cupcake!

He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. ~Henry David Thoreau

Follow Miranda's blog 'At The Cookery' here 

No comments:

Post a Comment