Meat Balls Fusilli in Tomato Pasta Sauce

With Darrius having his molars appearing now, I will be dishing out more kids friendly dishes in the coming days. In fact, I've purchased a few books on kids' menus which are really interesting! Will try them out and share with all of you who has small kids at home.

My little boy loves pasta in all shapes and sizes. He has been a huge fan of tomato ketchup/pasta sauce since the day I introduced pasta/spaghetti to him. He would ask for his pasta dish almost everyday!

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Ingredients

• 80-100g Fusilli (enough for 2 meals)


• 60g Minced meat (you can use pork/beef/chicken)


• 1/2 Onion (medium size) - sliced


• 2 sections Garlic - chopped


• 2" Carrot - cubed


• 4tbsp Pasta sauce (I used mushroom with herbs)


• 1 slice Cheddar cheese (half for each meal)


• 1/2 cup Water


• 1/4 tsp Corn flour


• Salt for taste


• Olive oil (optional)

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Methods

1. In a medium saucepan, boil some water with 2 drops of oil. Add in fusilli and boil till very soft (takes about 15-20 minutes on low heat). When about to remove from stove, add in the diced carrot and boil for 3 minutes. Drained and leave aside.


2. Marinade the minced meat with corn flour and a sprinkle of salt for 5-10 minutes. Then roll them up and keep throwing it back to the bowl to make it compact before roll them into small meat balls. Fry them lightly till cooked, lift up.


3. Heat up wok with 1 tbsp oil, saute the onion slices, then the chopped garlic.


4. When onion and garlic soften, add in the drained fusilli and carrot. Stir, add in pasta sauce, water and continue to stir till it thicken a little. Add in the meat balls and stir till everything are well mixed.


5. Put one portion on a plate, add a drop or two of olive oil, cut cheddar cheese into tiny strips and placed it on top of the hot pasta to allow it to melt.


6. Keep the other portion in a bowl and cover to avoid it getting all dried up.

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