Aunt Lili's meatballs with spaghettini
A classic for a reason - spaghettini topped with six perfect bite size meat balls. Paired with local cheddar cheese and pasta sauce on the side, so your child can decide to add it, dip it, or leave it. The perfect meatballs that are just the right balance of protein and vegetables, satisfying for a developing kids' pallet - juicy and flavourful, yet not overwhelming. Loaded with vegetables. Source of iron.
The kit also includes a fresh fruit and veggie snack, a sweet treat, and a personalized LovinNote.
- Beef Meatballs
- Shredded Cheddar Cheese
- Marinara Pasta Sauce
You will need: 1 non-stick pan or baking sheet, 1 medium size pot, oil
Meatballs will cook faster if thawed in the fridge overnight, but can be cooked frozen.
Meatballs can be fried on a pan OR baked in the oven, as preferred.
Bring 3 cups of water to a boil in a medium pot. Add salt to taste (cover with lid to boil faster).
If you chose to bake your meatballs, preheat the oven to 220°C/425°F.
Place the spaghettini into the boiling water and boil for 10-12 min. When cooked, drain and add a few drops of olive oil.
The Best Part - Snacks!
While the spaghettini is cooking, wash your fruits and veggies and cut them however your kids like (halves ,sticks, stars, whatever you have time for), add the treat and write your note with love.
FRYING - Heat 1 tbsp of oil in a non-stick pan on medium heat and add the meatballs. Fry meatballs stirring occasionally for 5-7 min until internal temperature reaches 75°C/165°F.
BAKING - when oven is heated to 220°C/425°F, place the meatballs on a baking sheet and bake for 7-9 min turning once, until internal temperature reaches 75°C/165°F.
Once ready, place the meatballs on top of the spaghettini, spread pasta sauce and cheese on the top or add on the side if desired.
Now your Lovinlunch is ready!
- Wheat and triticale