Tonight we made chicken and arugula meatballs using this recipe from Food & Wine Magazine. I’ve made them before using beef instead of chicken, and this recipe just can’t be beat. The only change I made to the meatballs was to cook them in the oven rather than brown them in a skillet. I cannot make a round meatball on the stove to save my life – they always end up as meat pyramids instead. I recently started baking them and find it so much easier. I use a small cookie scoop to make nice round meatballs, bake them on a Silpat at 350 for 15-20 minutes until they just start to brown, then add them into the sauce to finish cooking.

Ada emptied out the sippy-cup drawer while Harper and I cooked:

Pretty, round meatballs before & after cooking in the oven:

I made a few changes to the sauce recipe. I used one 28-ounce can of plum tomatoes and one 14.5 ounce can of diced tomatoes, dry sherry instead of wine, and 1/2 teaspoon of dried thyme instead of fresh.

We served it over twisty noodles (they are easy for the kids to eat) with a little fresh parmesan. I didn’t get a single complaint!