I am entertained just as much as the youngsters during this time of year and I constantly try to keep the excitement going. With this recipe, you won't have to deviate from a recipe you probably already have, just create extra large meatballs, then tint the pasta water with some green food coloring. One meatball would be a serving for the children, and two to three for adults, depending on appetite of course. Just in case you want a refresher course, here's a super simple recipe to have a Howling good meal and Spooktacular reviews for your creativity!
Recipe.
3 lb. ground beef, turkey or chicken
1 pkg.onion soup mix*
1 c. minced celery
1 1/2 c. fresh bread crumbs
1/2 c. grated Parmesan cheese
1/4 c. tomato paste
1/4 c. fresh herbs like parsley, basil and oregano, rough chopped, optional
1 tbsp. Worcestershire sauce
3 cloves garlic, pressed or finely minced
2 large eggs, slightly beaten
olive oil for drizzling
SPST
For Sauce:
2 15 oz. cans tomato sauce
3 cloves garlic, pressed or finely minced
2 tbsp. olive oil
2 tsp. onion powder
sugar to taste
SPST
Bring ingredients up to a boil over medium high heat, then reduce to a simmer, stirring often until ready to use.
SPST.
For Meatballs:
Combine all ingredients in a large bowl, I like to use a wooden spoon or long tined fork.
Let mixture stand for about 15 minutes for flavors to meld and onions to hydrate.
Preheat oven to 375*F.
When ready, roll mixture into meatballs roughly the size of a large plum.
In a large saute pan, drizzled with olive oil over medium high heat, sear meatballs on all sides in batches.
Transfer to roasting pan with rack and bake until internal temperature reaches 165*F and juices run clear.
Prepare pasta according to package instructions, adding a few drops of green food coloring to the water.
*For finicky eaters, omit the onion soup mix and add 1 tbsp. onion powder and 2 tsp. powdered bouillon.
Serves at least 6.
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