We were sent some vouchers to try Richmond Mini Meatballs and challenged to make a quick, hassle-free meal. Pasta bake is always a hit with TC and the addition of the meatballs makes it a more substantial meal. The meatballs taste like sausages, are made of pork and cook from frozen in 8 minutes!
Serving Size: 3-4 toddler portions or a light supper for 2 adults.
Prep Time: around 25 minutes
10 Richmond Mini Meatballs
1 small red onion, finely chopped
400g tin of Polpe Fine (finely chopped tomatoes)
80g pasta shapes - this time I used mini farfalline
60g mature cheddar cheese
Dried Basil, Oregano, Parsley, Black Pepper - to your own taste
Put sufficient water on to boil for the pasta and pop in when boiling, then simmer until al dente.
Place the Richmond Mini Meatballs on a baking tray in the oven and bake for 8 minutes.
Gently fry the red onion in a little Olive oil, then add a tablespoon of water to steam fry, this prevents the onions from burning and makes them soft.
Add the tomatoes, black pepper, basil, oregano and parsley to your taste (a small sprinkling of each is good for toddler tastes, add more for big girls and boys) and simmer for a few minutes whilst waiting for the meatballs and pasta to cook.
Remove the meatballs from the oven, cut them into halves and add to the Tomatoes. Drain the pasta and combine well with the tomatoes and meatballs. Pour into a Pyrex ovenproof dish. Generously sprinkle with grated cheese and bake for 15 minutes.
A simple, fast, filling meal for a toddler tum!
This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.