School: Carpe Diem Private Preschool – Frisco

Student: Zadene Boyd

Teacher: Ms. Popi and Ms. Patricia

Age: 3

Subject: Baking

Description:Baking/Cooking meatballs!

Zadie: I loved making meatballs with Mommy. I got to help measure all the ingredients out and then
mush it all up! It was cold on my hands and felt weird. I then rolled it all into balls. We put them in the
refrigerator and later I got to set them down in the pan and let them cook in the oil. After they were
cooked, we put them in red sauce which I normally don’t like, but it was yummy with the meatballs. I
didn’t even want any noodles with them they were so yummy!

Red Sauce

3 lbs pork spare ribs browned
6 ibs 11 oz (107 oz) tomato puree
Water (same parts as puree)
5 basil leaves (remove after cooking)
6 cloves garlic diced
3 onions pureed
1 cup parsley chopped
¼ cup Italian seasoning
Instructions: Salt and pepper to taste In large sauce pan brown garlic and spare ribs in olive oil, add tomato puree, water, basil leaves, parsley, Italian
seasoning and pureed onion. Bring to boil and reduce heat – Cook UNCOVERED on LOW LOW LOW 5 hours stirring often so bottom doesn’t burn. Freezes great.

Meatballs

l lb ground sirloin l lb ground veal l lb ground pork
2 cups (approx) italian bread crumbs 6 eggs (2 per lb of meat)
1 lb grated pecorino romano l large white onion pureed
1 cup parsley chopped
1/4 cup chopped basil
Salt and Pepper to taste

Instructions: Add all ingredients and mix with your hands. Still using your hands, Gently roll 2 inch meatballs and put on cookie sheet in single layer. Cook on 350 for 20 minutes. Add to your sauce and finish cooking for about 1 hour on low low low