I know what you’re thinking, dear readers, solitary reader, my husband.  This is my first real post, and it’s about jarred spaghetti sauce?  Yup.  I want my reader(s) to be people who come from a place of real.  Sure, there are some amazing, superhuman people out there who can work full time, raise children, keep a pristine house and have time to braise organic, grass fed meat and serve it with their very own organically homegrown produce - on a week night.  I long for the day I can do it all, but in the meantime I do what I can, when I can.

Last night I found myself in an exceptionally tight time pinch because Darling Husband was working late and a superhuman I am not.  However, I do have one superpower under my belt, at least when it comes to the kids.  Pasta!  They love it, enough that they usually don’t question what’s mixed in with it.  There are many occasions when I use this starchy, delicious item as a vehicle for introducing fresh, delicious ingredients to my kids, but last night was no time for experimentation.  Enter jarred spaghetti sauce.  By incorporating what’s already in my fridge and pantry, I had a hot meal on the table in 30 minutes and the approval of two really, REALLY picky kids.   Even better, they were eating vegetables and had no clue.  I know I’m not the only one to do this, but there’s a reason why it works.

So, is this recipe something of a food superhero?  Nope.  Think of it as a trusty sidekick.   It’s there for backup when you can really use it.

Before I share the recipe, I should say that I’m not a fan of precise measurements or strict instructions, except when it comes to baking – there’s a science to that.  So feel free to doctor these as desired.  Use what you have.  Eliminate what you don’t.  If you don’t like it, change it. 

WEEKNIGHT PASTA AND MEATBALLS

serves 4-6

1 lb pasta of choice, cooked until al dente

Sauce:
1 jar prepared spaghetti sauce
1 small can tomato puree
½ cup steamed and pureed carrots (or whatever veggies you have at home – sneak it into the little darlings’ diet)
½ cup chopped onion
olive oil to taste
fresh/dried herbs/spices to taste: salt, pepper, garlic, basil, crushed red pepper

Meatballs:
1 ¼ lb ground sirloin
½ cup frozen spinach, thawed, squeezed dry and pureed
¼ cup parmesan cheese (or whatever you have around. Last night, I used shredded cheddar. Yes, really.)
2 eggs, lightly beaten
a handful (how’s that for measurement?) of water
½ cup breadcrumb (superhero parents: you’ll probably toast and make these yourself. Showoffs.)
Salt, pepper and garlic powder to taste

Saute chopped onion in olive oil until cooked.  Add remaining sauce ingredients and simmer.
For meatballs, combine all ingredients in bowl and mix by hand (or use a stand mixer if you have one).  Form into meatballs and drop into simmering sauce.  I actually had enough mixture to make 12 meatballs (enough for the four of us) and used the remainder to make a mini meatloaf that will become another meal or snack.  See?  I've just given you the gift of time.  You're welcome.

Cook meatballs in sauce for at least 10 minutes.  Toss with hot, cooked pasta.

Supermommy?  Nope.  Superhero? Not even close.  But Sonny Bunny and Banana Girl thought this was a super meal.  Good enough for me.  It's an organic process.

Until next time...I've got to go pick up my CSA (seriously).

(by the way, I'm horrible at food photography.  it's always going to look/taste better than the photo. trust me.)