Schools out for most of us and it’s time to get creative with the kids, here at Kitchencraft we think this recipe is super tasty and looks fab too!


  • Cheese crackers
  • 1 tbsp. dried rosemary
  • ½  tsp. of mustard powder
  • 250g minced beef
  • 250g minced pork
  • 1 tbsp. dried oregano
  • 1 large egg
  • olive oil
  • 1 bunch of fresh basil
  • 1 large onion
  • 4 cloves of garlic
  • 2 x 400 g tin of chopped tomatoes
  • 400 g dried spaghetti or penne
  • Parmesan cheese
  • 1 sprig of fresh rosemary for decoration
  • 1 small carrot for decoration
  • Cheese slices for decoration
  • A handful of olives for decoration



  1. The kids will love this one! Wrap the crackers in a tea towel and smash up until they have been crushed into fine pieces and tip into a large bowl.
  2. Add the dried rosemary, dried oregano, mustard powder and mincemeat to the bowl.
  3. Whisk the egg in a separate bowl and tip into the bowl, add a good pinch of sea salt and black pepper.
  4. Now for the messy bit! With clean hands mix everything up. Divide into 6 large balls.
  5. Place the meatballs onto a plate, drizzle with oil, cover and place in the fridge to firm the meatballs.
  6. Chop your basil and put to the side.
  7. Peel and chop the onion and the garlic.
  8. Heat 3 tbsp. of oil in a large frying pan over a medium heat, add the onion and cook until they are softened and golden.
  9. Add the garlic and as soon as they start to get some colour add the basil.
  10. Tip in the chopped tomatoes, bring to the boil, then reduce to a simmer until needed, stirring regularly.
  11. Meanwhile, heat 2 tbsp. of oil in another large frying pan over a medium heat, add the meatballs and cook for 10 minutes, or until cooked through – cut one open to ensure there is no pink!
  12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
  13. Spoon 1/3 the tomato sauce over the pasta and toss together, adding some of the salted water to loosen.
  14. Now for the fun bit! Take your meatballs (make sure they have cooled first!) and put them on a plate, take the carrot and cut little feet and a beak for your birdies!
  15. Take the cheese slices and cut out 12 circles for the eyes, roughly 2cm in diameter.
  16. Take the olives and cut the skin off to create black circles for the centre of the eyes.
  17. Arrange your meatballs into delicious little birdies! Use the fresh rosemary as needed to create a feather effect.
  18. Time to plate up! Arrange your pasta around the edge of the bowl in a nest like shape, pool the tomato sauce in the middle and place your birdy meatballs in the middle, sprinkle parmesan, fresh basil and serve!

KitchenCraft Beech Wood Solid 40cm Rolling Pin

Colourworks Medium Purple Melamine Two Tone Mixing Bowl

Colourworks Large Pink Melamine Two Tone Mixing Bowl

Let’s Make Set of 4 Melamine Plates

Colourworks Green Reversible Chopping Board

MasterClass 15cm Ceramic Chefs Knife

MasterClass Ceramic Non-Stick Eco 30cm Fry Pan

MasterClass Non-Stick Heavy Duty 20cm Saucepan

Fred Big Blue Pot Strainer

KitchenCraft Oval Handled Stainless Steel Spaghetti Server