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!
Ingredients
- 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
Method
- 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.
- Add the dried rosemary, dried oregano, mustard powder and mincemeat to the bowl.
- Whisk the egg in a separate bowl and tip into the bowl, add a good pinch of sea salt and black pepper.
- Now for the messy bit! With clean hands mix everything up. Divide into 6 large balls.
- Place the meatballs onto a plate, drizzle with oil, cover and place in the fridge to firm the meatballs.
- Chop your basil and put to the side.
- Peel and chop the onion and the garlic.
- 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.
- Add the garlic and as soon as they start to get some colour add the basil.
- Tip in the chopped tomatoes, bring to the boil, then reduce to a simmer until needed, stirring regularly.
- 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!
- 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.
- Spoon 1/3 the tomato sauce over the pasta and toss together, adding some of the salted water to loosen.
- 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!
- Take the cheese slices and cut out 12 circles for the eyes, roughly 2cm in diameter.
- Take the olives and cut the skin off to create black circles for the centre of the eyes.
- Arrange your meatballs into delicious little birdies! Use the fresh rosemary as needed to create a feather effect.
- 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!