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Homemade Spaghetti Ohs!

Remember Campbell’s SpaghettiOs? Or were you more a fan of Chef Boyardee spaghetti rings with meatballs? Chef Boyardee hilariously calls their canned pastas “Obviously Delicious. Secretly Nutritious.” REEEEEALLLY?

I’ll tell you what’s seriously delicious! Those edible cheeks on my boy and the meatballs he’s cookin’ up with me.

Don’t worry, he washed his hands immediately and thoroughly both before and after handling the meat. He had a blast squishing it all together. Then he rolled the meat into mini meatballs.

Our version of Spahetti Ohs which was made with pasta wheels (not Os) was not nearly as soupy as the original but it was 100x better. Mmmm. I could eat this every night. Now for the recipe…

Homemade Spaghetti Ohs Recipe

Prep Time: 15 mins  Cooking Time: 30 mins

1 pound organic beef
1 shallot, diced
1/2 cup seasoned bread crumbs
1/2 teaspoon dried oregano
1/4 cup ketchup
1 egg
2 tablespoons grated Parmesan (optional)
salt and pepper
1 tablespoon olive oil
1 pound small wagon wheel pasta
1 jar good tomato sauce / or two cups homemade (we use Roa’s sauce)

Preheat an oven to 400 degrees. Place the beef into a mixing bowl. Add shallot, oregano, ketchup, egg, salt and pepper (to taste), parmesan and bread crumbs. Mix together until evenly combined.  Form into 1/2-inch to 3/4 inch meatballs. Heat olive oil in a large skillet and brown meatballs in batches over medium heat. As meatballs finish browning, transfer to paper towels to drain. When all your batches are done place them in a dutch oven. Pour sauce over the meatballs, cover and bake in oven for 20 to 30 minutes. Fifteen minutes before your meatballs are done, bring water to a boil and cook pasta for 7 minutes til al dente. Drain and combine with sauce and meatballs. Serves a crowd.

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