Posted in Kids in the Kitchen
|
Whoa....it's been a week since I've blogged anything new. Sorry, but last week was just...well...quite a week. I meant to post this particular entry last Wednesday. I'm not sure what I was doing last Wednesday, but it wasn't posting this. Then last Thursday I was trapped in my van all day, driving all over the place, using lots and lots of very expensive gasoline. Last Friday was a tragic day for our family, which I'll blog about later this week, but the last thing on my mind was posting about meatballs and cake. Then for the weekend I was trapped in the van again. More driving. More gasoline. But let's move on shall we, to the next meal that your kids can make with very little assistance from you. Unless they are under the age of 9 or so. Then all of this really doesn't apply to you yet, but you still might enjoy the recipes. First of all, I thought it important that my kids learn to make a version of Swedish meatballs since Big D is Swedish and his blood runs in their veins. Heritage and all, I guess. This is an easy recipe for meatballs and could easily be added to all of your Italian recipes as well, if your last name happens to be Scanelly or something like that. First of all, Annaleigh got the sauce ready, which was a can of cream of mushroom soup, water and sour cream whisked together. You can just set this aside for a while.
Now for the meatballs! In a bowl, mix together your ground beef, bread crumbs, finely chopped onion, egg and nutmeg. Then you will shape the mixture into equal size balls...
This is a good step to get your younger kids involved in, unless your younger kids have a problem with handling raw meat. If that's the case then he may cry a little and say he doesn't like the feel of this. Then you may have to tell him it's just too bad because he has to learn to shape meatballs. It's in his heritage. He may then tell you he doesn't care. Then his sister may make fun of him a little, and they may get in a fight over it. You may have to call in their dad at this point, and he may tell them to get over it. They are Swedish and have to learn to make this dish....for their heritage and all and for their mother's blog. Then you may need to remind your son that this is the only picture you have of him helping with this meal, and if he doesn't cooperate that the blog entry will only show his sister cooking. Then snap the picture fast because you realize that he doesn't really give a flying fig what you blog about, and he really just wants to wash his icky hands and watch football. None of this may happen at your house at all, but it's only fair to warn you. Now, for the next step, we bake our meatballs in the oven at 350 for about 20-30 minutes instead of frying them in a pan, but that's completely up to you. We find it easier and more efficient and less messy, but you may find it weird, and want to do your meatballs the old-fashioned way. While your meatballs are doing whatever your meatballs do, boil some water and cook some egg noodles according to the package directions. When the meatballs are done and no longer pink in the middle, add them to the sauce you prepared earlier and heat over med-low heat, until it's heated through, then serve over your warm noodles. This is what it will look like served with a salad...
...except depending on your region of the country and NFL preferences, you may not be wearing a Tennessee Titans tee shirt. However, you may want to consider it since they are 5-0, after all. Ingredients: (We doubled this recipe so that we would have left-overs and so that Indiana Mimi could join us. The below amount is for four servings) 1 can cream of mushroom soup, 1/2 c. water, 1/4 c. sour cream, 1 lb. lean ground beef, 1/2 c. soft bread crumbs, 1/4 c. chopped onion, 1 beaten egg, 1/4 c. nutmeg, package of egg noodles Earlier that day Annaleigh made the chocolate sheet cake by herself because her brother abandoned her to go see the Titans beat the Vikings with his dad since they received some free tickets. Boys... She used the Pioneer Woman's recipe, and here's the link to that recipe. Basically, she prepared the ingredients for the actual cake...
poured the mixture into a sheet cake pan (we used my Pampered Chef stoneware pan)...
While it baked and cooled, she prepared the ingredients for the icing, and then later poured that on the cake...
It really was that easy.
Then I pulled up a chair and just started forking into it. Not really, but almost. It was gooooooood! It was so good that I had her make another one for our church potluck. We found that we were out of vanilla, which you need for both the cake and the icing, but we substituted mint extract, which was also really nice, if you want a variation. Enjoy! |
Comments
|
|
|
|
|
Posted by Susan
|
|
|
|
|
|
|
|
|
|
Posted by
|
|
|
|
|
Posted by
|
|
|
|
|
Posted by
|
|
|
|
|
Posted by
|
|
|
|
|
Posted by
|
|
|
|
|
Posted by
|
|
|
|
|
Posted by