How do you get your kids to eat “gourmet” meatballs smothered with prosciutto rich tomato sauce? By recreating an old-time favorite, Chef Boyardee SpaghettiOs.
I had originally made this dish a couple years ago, but never wrote down the recipe. I have received a few emails asking for it so I decided it was time to make it for the MEM Big Special Weekend. I use the meatball recipe also for hamburgers and Max tells me it is the best hamburger he has ever eaten, and he is a super picky kid. Your kids will love the circle pasta and the tiny meatballs. Sure to be a hit with even your pickiest eater!
For dessert we made Pizookie. I had never heard of a Pizookie until I read a post over at Diane & Todd’s site, White on Rice Couple. As soon as I saw it, I knew I had to make it for the kids. All day I told them about the surprise dessert the Pizookie, we liked saying it, we would be having, never letting on what it was. They were so happy when I handed each of them a big deep dish, warm, gooey, chocolate chip cookie with vanilla bean ice cream. The only complaint was, that they wanted it served with chocolate next time and maybe a little chocolate sauce, too!
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- 1/8 lb prosciutto
- 1/2 yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 14 oz cans tomato sauce + 1 can water or red wine
- 1/2 teaspoon red pepper flakes
- 1/4 cup basil, roughly chopped
- kosher salt, to taste
- black pepper, to taste
- 1 lb. anelleth pasta, found at trader joes
- parmesan cheese for serving
- Heat olive oil in a deep saucepan.
- Process prosciutto, garlic and onion in a food processor until finely minced.
- Slowly cook in olive oil until caramelized, about 15 minutes.
- Add the tomato sauce and water.
- Stir in red pepper flakes and season with salt and pepper. Lower heat and simmer for about an hour. The longer you cook the more intense the flavor.
- Before serving stir in basil and the meatballs.
- 1 1/4 lb ground beef, we prefer grass-fed
- 1/4 lb ground pork
- 1/4 yellow onion, finely minced, I use a food processor
- 1/2 cup breadcrumbs
- 1 egg
- kosher salt
- fresh cracked black pepper
- Mix everything together with hands.
- Form into tiny meatballs. If you have kids, they will love doing this.
- Line a baking sheet with parchment paper and lay the meatballs on it. B
- bake at 425 for about 15 – 30 minutes, turning occasionally, until they are cooked to your liking.
- Before serving gently toss with the sauce.
- While meatballs are cooking, cook pasta according to directions.
- To serve: Drain pasta well. Toss with sauce and meatballs. Sprinkle with Parmesan cheese.
- Recipe: Pizookie