August 1st, 2021

Birdy Meatballs and Pasta

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



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!