spaghetti and meatballs, balls
I’m kind of getting in the habit of making everything that Misty eats in pattie/bite/ball form. He’s at that stage where he wants to feed himself and gets angry at me trying to shove a spoon in his mouth. Alright then buddy, do it yourself- makes my job easier. Another bonus to serving meals like this is the vegetable-sneaking. Misty pretty much eats most veges at the moment but I’m sure he’ll go through a stage of rejecting some or all of them. Serve ’em up a tasty meatball, and they’ll have no idea what veges were blended into it. Sucker.
Spag Bol Balls:
100g organic beef mince
1/2C cooked pasta
2t dried mixed Italian herbs
1 clove garlic, crushed
1T tomato paste
1 medjool date, chopped and softened in 1T boiling water
2 carrots, grated
Freshly ground black pepper
2T rolled oats (or breadcrumbs)
1T grated parmesan (optional)
The key to these little balls is actually overcooking your pasta. The extra starch helps them bind together without an egg (Viper ate the last few for breakfast, thanks dude).
Grate your carrots and place in food processor with garlic, herbs, pepper. Pulse to get nice and fine. Add tomato paste, mince, pasta, parmesan (if using) the softened date and water (I know this sounds weird but it’s for a touch of sweetness to offset the tomato; it works- trust me).
Pulse until a meaty paste is formed. Add the rolled oats to dry up the mix a bit.
Wet hands, roll mixture into balls. My oven is broken, so I pan fried these in batches of 8, in a fry pan lightly misted with olive oil spray. I kind of just rolled them round the pan for about 5minutes until they were nicely browned. The mix is quite soft, and the balls only firm up slightly on cooking- baking in a moderate oven for about 10-15 minutes (turning a few times) would be easier.
Viper stole some. Viper approves.