Pasta with Kansas Tumbleweed Meatballs
By Rachelle B. and Sharla H. from St. Dominic Catholic School, Garden City, Kansas.
It's a fact...kids love spaghetti. This spaghetti packs a nutrient-packed punch but the great news is kids don't balk because it tastes so amazing. Wholesome whole grains are partnered with tasty lean ground beef "tumbleweed" meatballs for a simply amazing treat for tastebuds!
Serving size: 4 ounces
|From Saturated Fat||6.8%|
|Ingredient||6 servings||50 servings|
|90% Lean Ground Beef||1 pound||6 pounds|
|Large Egg, beaten||1||6|
|Brown Rice, uncooked||1/2 cup||3 cups|
|Onion Powder||2 teaspoons||1/4 cup|
|Fresh Parsley, finely chopped||1 tablespoon||1/4 cup|
|Worcestershire Sauce||1/2 tablespoon||3 tablespoons|
|Prego, Traditional Heart Smart Pasta Sauce||1 jar||12 1/2 cups|
|Whole Wheat/Whole Grain Spaghetti||16-ounce||3 pounds|
The first six ingredients are for the Kansas Tumbleweed Meatballs. Prepare them as follows:
Preheat oven to 350 degrees. Mix all meatballs ingredients together in large mixing bowl. Form into 1-ounce meatballs. Place meatballs on baking sheets and bake to 160 degrees approximately 15 minutes. While meatballs are baking, heat sauce in stockpot on stove 10 minutes or until heated through. Also, while meatballs are baking, heat 6 quarts of water per 1 pound of pasta to boiling. When water is boiling, pour in pasta. Stir occasionally. Cook for 10 minutes or to desired tenderness. *** Plate each serving with 1/2 cup cooked spaghetti, 1/4 cup sauce and 2 meatballs.
***In our tasting with the students, we found the pasta needed to be cooked a bit longer than the package directions to make the noodles softer and more palatable to the kids.