Hi everyone! I had mentioned previously that my daughter, son-in-law, their 4 kids and Bella, their dog, had visited us for a week. Now cooking for this many people wouldn’t have phased me at all a few years ago, but now, except for holidays, I generally don’t cook in large portions.
Of course, I had the fridge stocked with all the stereotypical kid-friendly foods like chicken fingers, hot dogs, hamburgers and mac and cheese, but wanted something more for dinners. And the easiest and most kid-friendly dinner I can think of is spaghetti and meatballs, particularly with marinara sauce.
Marinara sauce is a smooth, thinner tomato sauce flavored with a little garlic, onion, basil and oregano. Because it doesn’t contain a whole bunch of ingredients, its simple, uncomplicated flavor is great for kids. And because it’s thin, it doesn’t weigh down the noodles. It’s really easy to make, as the food processor does the work, and the kitchen smells incredible while it simmers.
I have to admit that I’m too lazy to stand at the stove for ages, turning meatballs in a frying pan. I much prefer the convenience of letting the meatballs bake in the oven while I stretch out on the couch and watch some TV. Lining the baking sheet with parchment paper first makes clean-up a breeze.
I also have to admit that I like using dried pasta with tomato-based sauces instead of fresh pasta. For one thing, it costs a lot less, so when you are feeding a crowd, it’s much less expensive. It also is easier to cook to an al dente texture. It is easier to store, because it doesn’t need refrigeration, and it also keeps for ages. It also has a rougher texture to the noodle, making it easier for the sauce to cling to it. And even though the fresh pasta cooks faster, the dried pasta only takes a matter of minutes to be done.
Here are the recipes I use to make the marinara sauce and Italian meat balls. Just cook the pasta according to the package directions for al dente.
Basic Marinara Sauce
Ingredients
2 14.5-oz canned tomatoes
1 6-oz can tomato paste
4 tbsp chopped fresh parsley
3 cloves minced garlic
1 tsp dried oregano
1 tsp salt
¼ tsp fresh ground pepper
4 tbsp olive oil
½ cup minced onion
½ cup white wine
Instructions
Place the tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper into a food processor and blend until smooth.
Heat the olive oil in a large skillet over medium low heat and sauté the onion for 3-4 minutes, until it is soft. Add the blended tomato sauce and shite wine.
Simmer for an hour, stirring occasionally.
Baked Italian Meatballs
Ingredients
1 ¾ cup unseasoned bread crumbs
1 tbsp dried basil
1 tbsp dried oregano
1 cup peorino romano cheese (you can substitute with parmesan, or go ½ and ½)
4 cloves minced garlic
2 tbsp chopped parlsey
1 tsp salt
½ tsp fresh ground pepper
1 lb ground beef
1 lb ground pork
2 large eggs, lightly beaten
1 cup dry red wine
½ cup water
¼ cup olive oil
Instructions
Preheat the oven to 400 degrees. Line to sheet pans with parchment paper.
Mix the bread crumbs, basil, oregano, cheese, garlic, parsley, salt and pepper in a large bowl. Stir to combine well.
Add the beef and pork to the bowl. Break up with a fork and your hands.
Add the beaten eggs, wine and water and combine everything in the bowl lightly, but thoroughly.
Roll the meatballs 2-3 inches round and place on the sheet pans. Spray lightly with an olive oil cooking spray.
Bake the meatballs for 30 minutes, until lightly browned.
Before serving, put the meatballs into a large pot with some marinara sauce and simmer them for about 15 minutes. Then they are ready to eat! Both the sauce and meatballs freeze great, so if you have extra, you’ve got another meal in the future!
