Thermos Mini Meatballs and Orzo Pasta

Prepare the vegetables: peel and finely mince 1 medium yellow onion and 3 cloves of garlic. Wash, peel, and finely grate 1 medium carrot. Wash and finely chop 1/4 cup of fresh basil leaves.

In a small bowl, combine 1/2 cup of plain dry breadcrumbs and 1/4 cup of whole milk. Let sit for 5 minutes to create a panade, which will keep the meatballs incredibly soft and tender for the 2-year-old.

In a large bowl, combine the soaked breadcrumbs, 1.1 lbs of 93% lean ground beef, 1 large egg, 1/4 cup of grated parmesan cheese, half of the minced garlic, 1/2 tsp of salt, and 1/4 tsp of black pepper. Mix gently with your hands until just combined; do not overwork the meat.

Roll the meat mixture into tiny mini meatballs, about 1/2-inch in diameter (yielding around 45-50 mini meatballs). This small size is perfect for packing into a thermos and safe for toddler self-feeding.

Heat 1.5 tbsp of olive oil in a large deep skillet or Dutch oven over medium heat. Add the remaining minced onion, the grated carrot, and the remaining garlic. Sauté for 5 minutes, stirring frequently, until the vegetables are soft and translucent.

Pour in 28 oz of canned crushed tomatoes, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir well and bring the sauce to a gentle simmer over medium-low heat.

Carefully drop the raw mini meatballs directly into the simmering tomato sauce. Cover the skillet and simmer on low heat for 15 minutes, stirring very gently occasionally, until the meatballs are cooked through and tender. Stir in the chopped 1/4 cup of fresh basil leaves during the last 2 minutes of simmering.

While the sauce is simmering, bring 6 cups of water to a boil in a separate medium pot. Add 10 oz of uncooked orzo pasta and cook for 8 to 9 minutes until tender. Drain the orzo thoroughly, then toss it with the remaining 1 tbsp of olive oil to prevent sticking.

Gently fold the cooked orzo directly into the skillet with the meatballs and marinara sauce. Sprinkle the remaining 1/4 cup of grated parmesan cheese over the top and stir gently to combine everything.

To pack for school: Fill clean insulated thermoses with boiling water and let sit for 5 minutes to preheat. Empty the water, then immediately pack the hot orzo and mini meatballs. For the 2-year-old, ensure meatballs are cooled slightly and cut in half if needed before sealing.