Pasta, Marinara, & Meatballs Recipe
each feature choice of fries or fruit & fountain drink
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Ingredients
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Pasta & Marinara
Meatballs
Sides — Fries
Sides — Fruit
Drink
Finish & Garnish
Method
Meatballs
- 1
Mix meatball ingredients
In a medium bowl combine 0.5 cup breadcrumbs and 0.25 cup milk; let soak 2 minutes. Add 450 g ground beef, 1 whole egg, 0.25 cup grated Parmesan, 0.5 tsp garlic powder, 1 tsp dried parsley, 0.5 tsp salt and 0.25 tsp black pepper. Mix gently with your hands or a fork until just combined — do not overwork or meatballs become tough.
- 2
Shape meatballs
Form the mixture into small, kid-size meatballs about 1 inch in diameter (you should get ~18–24). Place them on a plate or baking sheet while you heat the pan.
- 3
Brown the meatballs
Heat 2 tbs olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning every 2–3 minutes so each side gets golden (they will not need to be fully cooked through). Transfer browned meatballs to a plate and set aside.
Pasta & Marinara
- 4
Start the sauce
In a large saucepan or deep skillet, heat 1 tbs olive oil over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not let burn). Stir in 2 tbs tomato paste and cook 30 seconds to deepen flavor.
- 5
Add tomatoes and season
Add 800 ml crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt and 0.5 tsp black pepper. Stir to combine and bring to a gentle simmer.
- 6
Finish meatballs in sauce
Carefully add the browned meatballs to the simmering sauce, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 12–15 minutes until meatballs are cooked through (internal temperature 71°C / 160°F) and sauce has slightly thickened. Stir gently once during simmer.
- 7
Boil the pasta
While the sauce simmers, bring 3000 ml water to a rolling boil in a large pot with 1 tbs salt. Add 225 g dry pasta and cook until al dente according to package directions (usually 7–10 minutes for small shapes). Before draining, reserve about 1 cup (240 ml) pasta cooking water, then drain the pasta.
- 8
Combine pasta and sauce
Add drained pasta to the skillet with marinara and meatballs or transfer sauce and meatballs onto the drained pasta. Toss gently. If the sauce feels thick, add 1–4 tbs of reserved pasta water to loosen until it coats the pasta well.
Sides — Fries
- 9
Prepare and bake fries
Preheat oven to 220°C (425°F). On a rimmed baking sheet toss 400 g frozen fries with 1 tbs vegetable oil and 0.5 tsp salt. Spread in a single layer and bake 18–22 minutes, turning once halfway, until golden and crisp. (If using fresh-cut fries, increase bake time slightly or follow package/recipe.)
Sides — Fruit
- 10
Portion fruit
Wash and cut fruit as needed. Divide 2 cups mixed fruit into four small cups (about 1/2 cup fruit per child). Keep refrigerated until serving.
Drink
- 11
Prepare drinks
Fill four kid-size cups with chilled fountain drink (4 cups total, 8 oz per cup). Offer lids/straws if desired.
Finish & Serve
- 12
Portion and garnish
Plate about 56 g (approximately 1/2 cup cooked) pasta per child and top with 3–4 small meatballs and some sauce. Sprinkle each portion with a little of the remaining 0.25 cup grated Parmesan and 0.5 tsp chopped fresh parsley (or 2 tbs divided) if using.
- 13
Assemble kids' meal
For each kid plate: pasta, meatballs and sauce; choice of fries (hot from oven) or a fruit cup; and one chilled fountain drink. Serve immediately.
- 14
Food safety note
Ensure meatballs reach 71°C (160°F) internally. Refrigerate leftovers within 2 hours.
