From Ready, Steady, Spaghetti: Cooking For Kids and With Kids, by Lucy Broadhurst
SERVES 4
Tomato Sauce:
1 teaspoon olive oil
2 garlic cloves, crushed
3 ½ cups (28 ounces) canned crushed tomatoes
Chicken Meatballs:
1 pound ground chicken
2 garlic cloves, crushed
1/4 cup fresh bread crumbs
2 tablespoons chopped fresh basil
1/4 teaspoon cayenne
1 tablespoon olive oil
2 tablespoons chopped fresh basil
1 pound spaghetti
2 tablespoons grated Parmesan cheese
1 To make the tomato sauce, heat the oil in a large nonstick saucepan over medium heat. Add the garlic and cook for 1 minute, or until just turning golden. Add the tomatoes and season. Lower the heat and simmer for 15 minutes, or until thickened.
2 Line a baking sheet with waxed paper. To make the meatballs, combine the chicken, garlic, bread crumbs, basil, and cayenne in a large bowl and season.
3 Using damp hands, roll tablespoons of the mixture into balls and place on the baking sheet.
4 Heat the olive oil in a skillet over medium heat. Cook the meatballs in batches, turning, for 3 to 4 minutes, or until golden. Transfer the meatballs to the sauce and simmer for a further 10 minutes, or until cooked through. Add the basil.
5 Meanwhile, cook the spaghetti in a large saucepan of boiling water for 10 minutes, or until tender. Drain well. Toss the spaghetti with the meatballs and sauce and serve with the grated Parmesan cheese.
—From Ready, Steady, Spaghetti/Andrews McMeel Publishing
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