How do you get your kids to eat “gourmet” meatballs smothered with prosciutto rich tomato sauce;  by recreating an old time favorite, Chef Boyardee SpaghettiOs.

I had originally made this dish a couple years ago, but never wrote down the recipe.  I have received a few emails asking for it so I decided it was time to make it for the MEM Big Special Weekend.   I use the meatball recipe also for hamburgers and Max tells me it is the best hamburger he as ever eaten (and he is a picky boy).  Your kids will love the circle pasta and the tiny meatballs.  Sure to be a hit with even your pickiest eater!

For dessert we made Pizookie.  I had never heard of a Pizookie until I read a post over at Diane & Todd’s site, White on Rice Couple.  As soon as I saw it, I knew I had to make it for the kids.  All day I told them about the surprise dessert the Pizookie, we liked saying it, we would be having, never letting on what it was.  They were so happy when I handed each of them a big deep dish, warm, gooey, chocolate chip cookie with vanilla bean ice cream.  The only compliant was, that they wanted it served with chocolate next time and maybe a little chocolate sauce, too!

Before reading the recipes don’t forget to FLIP OUT & enter our gift away!

Recipe:  SpaghettiOs

Sauce

1/8 lb prosciutto

1/2 yellow onion

2 cloves garlic

2 tablespoons olive oil

2 14 oz cans tomato sauce + 1 can water or red wine

1/2 teaspoon red pepper flakes

1/4 cup basil, roughly chopped

kosher salt, to taste

black pepper, to taste

1 lb. anelleth pasta, found at trader joes

parmesan cheese for serving

Heat olive oil in a deep saucepan.  Process prosciutto, garlic and onion in a food processor until finely minced.  Slowly cook in olive oil until caramelized, about 15 minutes.  Add the tomato sauce and water.  Stir in red pepper flakes and season with salt and pepper.  Lower heat and simmer for about an hour.  The longer you cook the more intense the flavor.  Before serving stir in basil.

Meatballs

1 lb ground beef, we prefer grass-fed

1/4 lb ground pork

1/4 lb ground veal, we prefer grass-fed

1/4 yellow onion, finely minced, I use a food processor

1/2 cup breadcrumbs

1 egg

kosher salt

fresh cracked black pepper

Mix everything together with hands.  Form into tiny meatballs.  If you have kids, they will love doing this.  Line a baking sheet with parchment paper and lay the meatballs on it.  Bake at 425 for about 15 – 30 minutes, turning occasionally, until they are cooked to your liking.  Before serving gently toss with the sauce.

While meatballs are cooking, cook pasta according to directions.

To serve:  Drain pasta well.  Toss with sauce and meatballs.  Sprinkle with Parmesan cheese.  Serve.  Eat.

Pizookie

Chocolate Chip Cookie Dough

Vanilla Bean Ice Cream

We used the tradition Toll House Chocolate Chip cookie recipe.  You can use your favorite one.

Heat oven to 350.  Lightly butter 4″ ramekins.  Fill 1/2″ deep with raw cookie dough.  Place ramekins on a baking sheet and place on the middle rack of oven.  Bake for about 10 – 15 minutes, or until the top starts to turn golden.  Remember to keep them slightly undercooked.

Remove from oven and let sit for about 5 minutes as to not burn little fingers.  Then place in a cloth napkin.  Top with a scoop of ice cream.  Serve.  Eat.  Enjoy the smiles on their little faces!