I stumbled across such a cool article this morning about life lessons to be learned from toddlers. For example: things are for using, not looking at; and simple pleasures are beautiful. But my favourite has to be that a mess means you had fun.
If you are up for embracing this last lesson, I would totally recommend tackling this family-friendly spaghetti and meatballs recipe with a kiddo or two. On one of her shows Nigella once said that children’s small hands are perfect for rolling meatballs and that you’re pretty much guaranteed a huge mess in the kitchen. I have to agree with that. Do it, I dare you! 😛
The meatiest meatballs are elevated with cumin and paprika and drenched in a herb-infused tomato sauce. And then the spaghetti … it’s freakin’ awesome.
300 g spaghetti
500 g beef mince
1 onion, grated
4 tablespoons breadcrumbs
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon basil
2 tablespoons parmesan cheese
1 can tomatoes
1 tablespoon tomato paste
1 teaspoon garlic
Handful of fresh sage
Few sprigs of fresh thyme
- Use your hands and mix the beef mince, onion, egg, breadcrumbs, basil, cumin, paprika and parmesan.
- Roll into little balls and place on a baking sheet.
- Bake for 20 minutes in a preheated oven of 180 degrees.
- To make the sauce, heat a splash of olive oil in a saucepan and crisp up the garlic. Add the tomatoes, tomato paste, thyme and sage and simmer for about 10 minutes.
- Add the meatballs to the tomato sauce and simmer over a very low heat.
- Cook the spaghetti al dente and drain.
- Serve the meatballs and tomato sauce over a good helping of spaghetti and extra parmesan cheese to taste.