Meatballs and Rice – Cooking with Kids

Here is my grandson Jonah helping me make meatballs for dinner. He is meticulous – four years old – and already has decided he is going to be an artist and a chef. OKAY! Sounds good to me!

Meatballs and Rice

• 1 lb of organic ground beef
• 1 chopped onion
• Garlic salt to taste
• 1/2 cup of flour
• 2 Tbsp Olive Oil
• 1/4 cup of Ketchup
• 1 can of tomatoes in puree
• Chicken or Beef stock ( Better than Bouillon)
• Grated parmesan for finish
• Twig of parsley or cilantro for garnish

Directions:

1. Roll the mixture into small balls and then coat with flour and set aside
2. Heat the olive oil in a pan (one tbsp)
3. Add the chopped onion and saute until translucent
4. Add the meatballs and saute until browned.
5. Set the browned balls aside and add a can of tomatoes in puree along with 2 cups of beef or chicken stock ( I use Better than Bouillon) until it comes to a boil, using a little flour mixed with some of the liquid to thicken.
6. Add the balls back to the mixture and simmer for about 20 minutes until the liquid has reduced and the gravy is thicker.
7. In the meantime, cook the rice as directed on the package – OR – fry some onion in the second tablespoon of olive oil,  in a pot, add the rinsed uncooked rice and saute for a few moments, then add stock bring to a boil, then allow to simmer until all the liquid has been absorbed and the rice is tender to your liking. I only do this for adults since my grandchildren like their rice unsullied by any vegetables. Sigh.
8. Serve the meatballs, sauce and rice – and sprinkle some parmesan grated on the top with a twig of parsley or cilantro for decoration. Yum!