Mike's EZ Spaghetti & Meatballs

Like most kids – my students wanted Spaghetti & Meatballs today. This is what four 7 year olds created this morning. Trust me. It was delicious! All photos, directions and presentation were posted by my crazy adventurous students! Great work kiddos! Man, for a pre-fabed dish, it was crazy tasty!

  1. ● For The Red Sauce
  2. 2 (1 Pound) Jars of your favorite spaghetti or marinara sauce
  3. 1/2 Cup Viadailla Onions
  4. 1 EX LG Firm Beefeater Tomato chopped
  5. 1 (14 oz) Can Artichoke Hearts
  6. 1/2 Cup Red Onions
  7. 2 Cups Fresh Spinach stems removed
  8. 1 Cup Fresh Mushrooms thick sliced
  9. 1 (14 oz) Can Diced Tomatoes
  10. 1/4 Cup Parmasean Cheese
  11. 6 LG Cloves Fresh Garlic smashed amp fine minced
  12. 2 LG Stalks Celery chopped
  13. 1/4 Cup Fresh Basil Leaves
  14. 1/3 Cup Sugar
  15. 1 tsp Fennel
  16. ● For The Meatballs
  17. 1 Pound Ground Sausage
  18. 1 Pound Ground Beef
  19. 2 tbsp Fresh Basil reserves for garnish
  20. 1 tsp Fresh Ground Black Pepper
  21. 2 Cups Italian Bread Crumbs
  22. 2 Eggs
  23. ● For The Sides amp Garnishments
  24. Garden Wedge Salads with bacon slivers
  25. Slices Thick Garlic Bread
  26. Fresh Italian Parsley garnish
  27. as needed Parmasean Cheese
  28. as needed Mozzarella Cheese
  29. as needed Noodles your choice
  1. Change Create your meatballs by mixing everything together in the ● Meatball section well Mold into small balls
  2. Change Bake at 350° for 20 to 25 minutes
  3. Change Chop all fresh vegetables and place in a large pot
  4. Change Add in your favorite spaghetti or marinara sauce
  5. Change Simmer for 30 minutes Stir regularly
  6. Change Add in meatballs Simmer 10 minutes longer
  7. Change Boil your noodles as per manufactures directions Add a dash of salt and olive oil to your water Stir occasionally
  8. Change Top with fresh basil parsley Parmasean and Mozzarella Cheese
  9. Change Serve hot with crispy garlic bread and a fresh wedge garden salad Enjoy!

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