I haven’t had SpaghettiOs in years, but I’d be willing to stack these up against those any day. Besides being quite tasty, I imagine they’re also healthier as they don’t have corn syrup. They’re also more exciting, as I found out that there’s even tinier star pasta than I’d seen before!

AAAAAAAAAAAAAAAAHHHHH

Ingredients:

• 6 oz ground chicken
• 3 tablespoons pesto (I skipped this)
• 3 tablespoons plain breadcrumbs
• 1/8 teaspoon salt
• pinch pepper
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 1 carrot, peeled and chopped medium
• 1 small celery rib, coarsely chopped
• 3 garlic cloves, minced
• 2 1/2 cups low-sodium chicken broth
• 1 (28 ounce) can diced tomatoes, with juice
• 4 oz (about 1 cup) ditalini pasta (or other small shape like stars!)
• Parmesan cheese (for garnish, optional)

Combine the chicken, pesto, bread crumbs, salt and pepper in a medium bowl. Mix by hand until well combined. Roll into 3/4″ meatballs, about 1 teaspoon each. Place on a plate, cover, and set aside in the refrigerator.

Place a large dutch oven over medium heat (or high, if it’s a really heavy cast iron oven), and add the olive oil, heating until the oil shimmers. Add the onion, carrot, and celery and cook for 5 minutes or until the onion is softened.

Add the garlic and cook a further 30 seconds, then add the broth and tomatoes. Scrape any browned bits off the bottom and mix in the liquids.

Bring to a simmer, cover, and reduce heat to medium-low. Cook another 15 or 20 minutes, or until the carrot is softened. Turn off the heat and puree the mixture with an immersion blender until smooth. If you don’t have an immersion blender, you can pour the mixture into a regular blender, in batches.

Return the mixture to a simmer over medium heat. Add the meatballs and the pasta.

Cook 12-15 minutes, until the pasta and meatballs are cooked through.

Season with salt and pepper, and serve.

Delicious and nutritious! I’m pretty sure kids would be happy to eat this.

Homemade SpaghettiOs

From Tracey’s Culinary Adventures.

• 6 oz ground chicken
• 3 tablespoons pesto
• 3 tablespoons plain breadcrumbs
• 1/8 teaspoon salt
• pinch pepper
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 1 carrot, peeled and chopped medium
• 1 small celery rib, coarsely chopped
• 3 garlic cloves, minced
• 2 1/2 cups low-sodium chicken broth
• 1 (28 ounce) can diced tomatoes, with juice
• 4 oz (about 1 cup) ditalini pasta or other small shape
• Parmesan cheese (for garnish, optional)

Combine the chicken, pesto, bread crumbs, salt and pepper in a medium bowl. Mix by hand until well combined. Roll into 3/4″ meatballs, about 1 teaspoon each. Place on a plate, cover, and set aside in the refrigerator.

Place a large dutch oven over medium heat, and add the olive oil, heating until the oil shimmers. Add the onion, carrot, and celery and cook for 5 minutes or until the onion is softened. Add the garlic and cook a further 30 seconds, then add the broth and tomatoes. Scrape any browned bits off the bottom while mixing in the liquids.

Bring to a simmer, cover, and reduce heat to medium-low. Cook another 15 or 20 minutes, or until the carrot is softened. Turn off the heat and puree the mixture with an immersion blender until smooth.

Return the mixture to a simmer over medium heat. Add the meatballs and the pasta.  Cook 12-15 minutes, until the pasta and meatballs are cooked through.

Season with salt and pepper, and serve.