Preparing meals that the whole family will love can be a challenge. My 3-year-old will eat almost anything, however, my 6-year-old would quite happily live on a diet of nuggets given half a chance. With a hard-working husband in need of something more substantial when he comes home after a long day, I am always on the look out for tasty, nutritious meals that we can all enjoy.
Mini Meatball & Mozzarella Stuffed Tomatoes
Preparation time: 3 minutes
Cooking time: 10 minutes
You will need:
- Richmond Mini Meatballs
- Fresh tomatoes
- Mozzarella pearls
- Basil leaves
- Spaghetti pasta
- Olive oil
- Salt & pepper to season
- Fresh parmesan
- Pre-heat your over to 180°
- Slice the top off your tomatoes, and using a teaspoon, scoop out the watery, seeded core
- Place one or two mozzarella pearls in the bottom of each tomato case, along with a small basil leaf
- Place on an oven tray and bake at 180° for 8-10 minutes – or until cheese has melted and tomatoes softened.
- At the same time, place your meatballs on a baking tray and cook for 8-10 minutes also.
- Whilst your tomatoes and meatballs are in the oven, bring a pan of water to the boil and cook the spaghetti according to the packet instructions.
- Once cooked, drain the spaghetti, add a splash of olive oil and season lightly with freshly ground salt and pepper. Gently stir to mix through.
- Place 2 or 3 meatballs into each baked tomato and serve on a bed of spaghetti
- Sprinkle with freshly grated parmesan cheese and garnish with a leaf of fresh basil.
The verdict? 4 empty plates!
No complaints, no fussy-picking and no requests for ketchup. They loved it!
It was a pleasure to serve a tasty, nutritious dinner that everyone enjoyed. Quick, hassle-free and I loved that it looked fun for the children, yet still maintained the look of a grown-up meal, too.
Disclaimer: I received a coupon for the purchase of Richmond Mini Meatballs. All ideas and recipe are 100% my own.