Nov 082013
 

Meatballs filled with brown rice and topped with a tangy tomato sauce from mylittlegourmet.com

These little porcupine meatballs are not only adorable, but delicious too! I’ve been making this recipe for months now, and have been wanting to share it with you all for a while. The only problem was, that I was never satisfied with how the pictures were turning out. Well, after attempt #3 I’ve finally just given up and decided these guys just aren’t photogenic and shouldn’t be kept from you any longer. 🙂

Meatballs filled with brown rice and topped with a tangy tomato sauce from mylittlegourmet.com

I served these meatballs with some whole-grain pasta, which made Arik very happy, but I found it to be a bit of a starch overload since the meatballs themselves are already filled with rice. We also had some steamed veggies on the side. If you all like meatballs as much as we do, you should also check out this recipe, which stuffs them with cheese! Alright, I’m off to repair Arik’s Lantern so it is ready to go for St. Martin’s Day on Sunday. Not sure if this is just a German tradition or not, but if you are celebrating as well, have fun and let’s hope the rain clouds stay far far away!

Meatballs filled with brown rice and topped with a tangy tomato sauce from mylittlegourmet.com

5.0 from 1 reviews
Saucy Porcupine Meatballs
 
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Author:
Serves: 4
Ingredients
  • 24 oz./700 ml can tomato sauce (no-salt-added)
  • 2 cups/500ml water
  • 1 tablespoon Worcestershire sauce
  • 2 dashes of Tabasco
  • ¾ cup/120g brown rice
  • 2 tablespoons onion, finely chopped
  • ½ teaspoon thyme, dried
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 lb./500g ground beef
Instructions
  1. Preheat the oven to 350℉/175℃.
  2. In a dutch oven, whisk together tomato sauce, water, Worcestershire sauce, and Tabasco.
  3. In a bowl combine rice, onion, and spices. Add the ground beef and gently combine.
  4. Using a tablespoon each, make little meatballs (about 26) and place in the sauce.
  5. Cover and bake, gently stirring once or twice for about 2 hours or until rice is soft.
 
 Recipe adapted from The Kitchen Daily.
 Posted by at 13:20
Jul 122013
 

Spaghetti Bolognese | My Little Gourmet

I don’t think I have ever met a kid, that didn’t like spaghetti with meat sauce. It’s an extremely popular kid’s dish here in Germany and you will seldomly find a kid’s menu at a restaurant that doesn’t have spaghetti bolognese on it. Arik is definitely not an exception. He loves this stuff and gets really excited when he sees that we are having pasta with meat sauce…of course, his serving has to come with an extra portion of parmesan cheese. 🙂

Spaghetti Bolognese | My Little Gourmet

That’s why I decided last week, that no kid’s recipe blog is complete, without a recipe for spaghetti bolognese. So, I’m going to share with you our favorite version, which is stuffed with lots of veggies, of course. 🙂 Since Arik likes eating most vegetables, I leave the sauce chunky. If you’ve got a picky eater, just puree/blend the vegetables and tomatoes together into a fine sauce and they’ll never know. 😉 As far as, which vegetables you decide to use, it’s completely up to you and what you have in your fridge. I would however, always use an apple because this gives the sauce some sweetness, which the kids will enjoy.

Spaghetti Bolognese | My Little Gourmet

Alright, now this kid’s recipe blog has a recipe for pasta with meat sauce too…phew, made it just in the nick of time. 😉

Spaghetti Bolognese | My Little Gourmet

 

4.0 from 1 reviews
Spaghetti Bolognese with Hidden Vegetables
 
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Author:
Serves: 6-8
Ingredients
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 small leek, thinly sliced
  • 1 small stalk of celery, finely diced
  • 1 carrot, peeled and grated
  • ½ red bell pepper, finely diced
  • ½ apple, cored, peeled and grated
  • 1 clove of garlic, pressed
  • 1 14oz/400g can chopped tomatoes
  • 1 lb./500g ground beef
  • 3 tablespoons tomato paste
  • 1 cup/250ml beef or vegetable stock
  • ½ teaspoon oregano, dried
  • 1 handful fresh basil leaves, chopped finely
  • 1-2 teaspoons balsamic vinegar
  • salt and pepper
Instructions
  1. Melt the butter in a large pan and add the onion. Saute until translucent and add the vegetables, apple and garlic. Saute for another 10 minutes or until soft.
  2. Meanwhile, brown the ground beef in a separate pan breaking it up with a wooden spoon.
  3. If you want the veggies completely hidden then transfer them to a blender, add tomatoes, and blend until smooth. If your child likes a really fine texture then you can also add the beef and blend as well.
  4. If not blending, add the beef to vegetables and tomatoes and stir in tomato paste, stock and oregano.
  5. Bring to a boil, turn down heat and simmer for 40-45 minutes until sauce is thickened.
  6. Add fresh basil and season to taste with balsamic vinegar and salt and pepper.
  7. Serve over spaghetti and top with parmesan cheese.

Recipe adapted from Annabel Karmel on Baby Centre

 Posted by at 13:39

Greek Meatballs with a Feta Cheese Center

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Jan 112013
 

Greek Meatballs

The other day, I was looking through my more recent past posts and realized I’ve only been posting meatless recipes. This was pretty surprising since my two guys will take meat over anything…especially when we are talking about meatballs. Personally, I don’t feel the same way, unless we are referring to these Greek Meatballs.

Greek Meatballs

They are the perfect compromise for the three of us. They are very meaty, which the boys appreciate, yet they have a delicious cheesy center, which speaks to me. The rosemary and oregano gives them a nice mediterranean flavor, which we all enjoy, so in turn, everyone is happy!!

Greek Meatballs

Arik’s favorite way to eat these meatballs is in a tomato sauce over pasta. Since tomato sauce and pasta is served more often than not in our household, every once in a while, I will mix it up and serve them with a bell pepper rice and some steamed veggies. Regardless of how I serve these, the boys are just happy to finally be having meat again. 🙂

Greek Meatballs

Arik’s favorite way to eat Greek Meatballs; with tomato sauce and pasta

 

Greek Meatballs with a Feta Cheese Center
 
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Author:
Serves: 4
Ingredients
  • 1 lb./500g ground beef
  • ½ cup/50g bread crumbs
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ teaspoon rosemary, dried
  • ½ teaspoon oregano, dried
  • 1 teaspoon paprika
  • ½ cup feta cheese, cubed
  • 1 tablespoon butter
Instructions
  1. Mix together the beef, bread crumbs, egg, and spices until well-combined.
  2. Form into about 20 small meatballs and fill each one with a cube of feta cheese, making sure the cheese isn't showing and completely surrouned by the meat.
  3. Melt the butter in a large pan and fry the meatballs on all sides.
Notes
If you are serving these with a tomato sauce like I usually do, then just add them to the sauce and continue to simmer until cooked through. If serving them without a sauce, leave them to fry in the pan a bit longer until cooked through.

 
 Recipe adapted from Chefkoch
 Posted by at 13:01

Ham and Pea Pasta in “Tomato Sauce”

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Oct 262012
 

Ham and pea pasta made with a vegetable-based tomato sauce

So, I don’t know if you guys have a similar issue, but when I can’t think of anything to make for dinner or am just too lazy, I make pasta. And when I am feeling REALLY lazy I make pasta with plain old tomato sauce. (Horrible, I know, don’t judge me… :)) I’ve run into this issue a lot less often since starting my search for new kids recipes. I’ve come to the realization that even a plain old tomato sauce can be dressed up a little.

Ham and pea pasta with vegetable-based tomato sauce

And, since next week is Halloween I thought what perfect timing to give you a ‘dressed up’ tomato sauce. No, of course this will not be my only mention of Halloween before the big day. As a part American living in Germany I feel it my duty to give this holiday a little more of a mention than that. So, I will be posting a little extra something on Sunday, which will be solely dedicated to Halloween…

Until then, have fun playing dress-up with your pasta!

Ham and pea pasta made with a vegetable-based tomato sauce

Ham and Pea Pasta in "Tomato Sauce"
 
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Author:
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, grated
  • 1 celery stalk, chopped
  • 28 oz./800g can of chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 14 oz./400g of pasta (I use fusilli or penne, but anything will work)
  • ½ cup/120ml cream
  • 5 oz./150g cooked ham, diced
  • 1⅓ cup/150g peas, frozen
  • salt and pepper
  • parmesan cheese
Instructions
  1. Heat the olive oil in a large pot and saute the onion and garlic until transluscent, about 2-3 minutes.
  2. Add the carrot and celery, season with salt and pepper, and saute another 5-6 minutes.
  3. Pour in the tomatoes, as well as, bay leaves and herbs, cover and let simmer for about 60 minutes or until the veggies are soft.
  4. Cook the pasta according to the package instructions and drain well.
  5. Remove bay leaves and puree the sauce.
  6. Stir in cream, ham, and peas, and allow the sauce to heat up without bringing it back to a boil. Season with salt and pepper if needed and toss the cooked pasta with the sauce.
  7. Top each serving with some parmesan cheese.

 

 Posted by at 13:42