This one-pot wonder is a deliciously satisfying twist on family-favourite spaghetti and meatballs. A healthy way to spoon up pure comfort food, the meatballs can also be made with grass-fed ground beef. Serve with a side salad for a complete meal.
Wee hands are perfect for rolling the meatballs.
The soup will likely thicken as it cools and become more akin to spaghetti and meatballs. So if you have some left over and want to turn it into soup once again, stir in extra broth or a combo of broth and more tomatoes to loosen it up.
In large saucepan, heat 2 tsp (10 mL) oil over medium. Add mushrooms, onion, and a couple pinches of salt to pan, and heat until softened, about 6 minutes. In large bowl, place mushrooms and onions and cool slightly. Add ground meat, bread crumbs, cumin, chili powder, salt, and black pepper; mix together gently. Form into golf-ball-sized meatballs.
Add 1 tsp (5 mL) oil to pan. In batches, so as not to crowd the pan, add meatballs to pan and heat over medium until browned all over and firmed up. Add more oil to pan as needed. The meat does not need to be cooked all the way through. Remove meatballs from heat and set aside. Scrape any burnt pieces out of pan.
Add 1 tsp (5 mL) oil to pan. Place carrots in pan and heat over medium until beginning to soften, about 5 minutes. Add bell pepper and garlic to pan; heat for 1 minute. Stir in tomato paste and Italian seasoning; heat for 1 minute. Place tomatoes, broth, and 1 cup (250 mL) water in pan; bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in spaghetti and red wine vinegar. Bring to a simmer and gently place meatballs in pan. Simmer until pasta is tender, about 10 minutes. If needed, add more liquid to pan.
Ladle soup into bowls and serve with Parmesan if desired, basil, and freshly cracked pepper.
This recipe is part of the Yum Yum, Gimme Some! collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.