Date + TimeFriday, August 14
2PM EST / 11AM PST
Terms & Conditions
A legal guardian or parent of all minor children under 18 years of age (the “Child”) hereby certifies that he/she is the adult parent or guardian of the Child and agrees to take full responsibility for the Child’s safety and supervision during the Child’s participation in the Event (as described below). By registering to attend the event and entering the Zoom meeting for which you register (“Event”), the Holder on behalf of himself and/or his Child, agrees to be bound by all of the terms and conditions of this license.
Our award-winning hostess with the most-est, daytime TV host and Food Network fan-favorite Rachael Ray, is closing out the Rachael Ray & Friends cooking camp series in true Rachael fashion - with ‘meatballs’! Or rather, she’s whipping up a batch of savory and delightful Spaghetti and Roasted 'Impossiballs' to take you on a trip to the vegetarian side! She’ll guide you through the making of these delicious veggie treats while teaching you valuable culinary skills and techniques they’ll be sure to remember long after camp is over. And if your taste buds tend to be a bit more carnivorous, don't worry, Rachael has you covered - she will be cooking with plant-based meat, but the recipe can also be made with ground beef! Celebrate the end of camp with a bang, as you learn a new twist on a classic favorite! Let’s face it, who doesn’t love spaghetti and meatballs?
***Do you want to learn more about pasta with fun activities and delicious, healthy recipes? Download Barilla’s Share the Table® Pasta Activity Guide and keep learning and having fun long after camp is over.***
Proceeds from sponsorships and optional online donations will be split between two incredible organizations - Boys & Girls Clubs of America, a national organization of local chapters which provide voluntary after-school programs for young people and Rachael Ray’s Yum-o! Scholarship, a newly-founded scholarship fund at the Chaplin School of Hospitality & Tourism Management at Florida International University, offering students the opportunity to further their ambitions in the kitchen and beyond.
You will receive a confirmation e-mail and receipt from email@example.com following your registration. You will receive an additional e-mail within 48 hours of the class, which will include the Zoom link, recipe, ingredients and necessary utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to create alongside the guest chef. Thorough preparations will provide a more enjoyable experience! Click here for Frequently Asked Questions.
Spaghetti and Roasted Impossiballs Recipe
(Serves: Makes 24 balls, 1-pound pasta will feed 4-6 people. 1 1/2 pounds of pasta will feed closer to 8 people)
Chefs Note: My hubby says these roasted meatballs are better than the real thing and that’s saying a lot! If you aren’t using plant-based meat, you can use regular 80/20 ground beef. If you have leftover balls (we never do), these will make an excellent hoagie style sandwich. I like to serve this with salad or garlic bread.
Have ovens preheated to 425 F with the rack set in the center at the start of camp. Place a large pot of water over high heat to boil at the start of camp.
- Garbage bowl
- 1 Large sauce pot (for the sauce)
- 1 Large mixing bowl (to mix the balls)
- 2 Small bowls
- 1 Baking sheet
- Parchment paper
- Foil (if you want an easier cleanup)
- 1 Large pot (to cook the pasta)
- 1 Heat-proof cup or mug (for the pasta water)
- 1 Colander or strainer
*Potsandpans.com, offering trusted brands for every cook, has all your kitchenware and cookware needs and is a proud sponsor of Rachael Ray’s Yumo! Cooking Camp.
Ingredients Tomato-Basil Sauce:
- 2 tablespoons EVOO, extra virgin olive oil, 2 turns of the pan, plus some extra to toss the pasta
- 2 tablespoons butter, plus some extra to toss the pasta
- 4 cloves garlic, thin sliced, crushed or grated
- 2, 28-ounce cans whole San Marzano tomatoes
- 1 jar (24 ounces) tomato passata, or 3 cups of tomato puree
- A big handful of basil leaves, torn
- Sprinkle of sugar, optional
Directions for the Tomato-Basil Sauce:
- Place a large sauce pot over medium low to medium heat, add oil and butter. Stir in the garlic, season with salt and cook for 1-2 minutes or until very fragrant, making sure not to burn the garlic. Add in the tomatoes and passata, stir, bring to a light bubble, lower the heat a bit, add in half of torn basil and sprinkle of sugar if you like a sweeter sauce and let cook for about 20-30 minutes.
Ingredients for the Roasted Impossiballs:
- 2 packs (12 ounces each), 24 ounces plant-based meat, or ground sirloin 80/20 blend
- 1/2 cup breadcrumbs (if using ground beef, use 1 cup)
- 3 Tablespoons whole milk (1/3 cup if using more breadcrumbs)
- 1 egg
- 2 cups parmigiano and/or pecorino romano cheese, store-bought, grated and loosely packed
- 1/2 cup (a big handful) flat-leaf parsley, loosely packed and then fine chopped
- 1 teaspoon dry ground oregano, about 1/3 palmful
- 1 teaspoon red pepper flakes, about 1/3 palmful, optional
- 1 teaspoon fennel seed or fennel pollen, about 1/3 palmful
- Kosher salt
Directions for the Roasted Impossiballs:
- Place plant-based meat in a big mixing bowl.
- Place breadcrumbs in a small bowl and moisten with the milk.
- Crack the egg into another small bowl and scramble.
- To the bowl of plant-based meat, add the moistened breadcrumb, egg, 1 cup of the cheese, parsley, oregano, red pepper flakes if using, fennel seed and season with salt. Mix together and score into 4 equal size portions. Each quarter should give you about 6 balls. Place the balls on a foil and parchment lined baking sheet and lightly spray with cooking spray. Place in the oven and roast until lightly brown, about 15 minutes (for plant-based meat) or closer to 18 minutes (if using real meat). Remove and let rest.
Ingredients for the Pasta:
- 1 box of Barilla® Spaghetti or Linguine
- (1 pound will feed 4-6 people and 1 1/2 pounds will feed closer to 8 people)
Directions for the Pasta:
- When you are ready to cook the pasta, generously salt the water and add pasta. Have a heat-proof cup or mug near the pot to reserve some of the starchy cooking water. For al dente pasta, remove the pasta from the pot 1 minute before the package directions say to do so and drain.
- Add the pasta back to the pot. Add 2 tablespoons total of butter and/or EVOO to the pasta along with the remaining cup of cheese and some pasta water. Add about half of the tomato-basil sauce and stir vigorously with tongs to emulsify the sauce to the pasta.
- Add the meatballs to the remaining sauce in the pot and stir to coat. Plate the pasta family-style or serve in shallow bowls. Top with the meatballs, more sauce and remaining basil and pass more cheese at the table.
Frequently Asked Questions
Absolutely, these classes will be available on Yum-o.org 24-48 hours after the live Zoom classes. Follow Rachael Ray's Instagram, Facebook and Twitter accounts (@RachaelRay) for more catch-up information!
Rachael Ray’s Yum-o! along with the Food Network & Cooking Channel New York City and South Beach Wine & Food Festivals presented by Capital One are thrilled to introduce a new virtual and FREE cooking camp this summer aimed at teaching kids and their families important and fun cooking skills, as well as recipes they can do at home. This interactive, online cooking camp will bring families into the kitchens of their favorite culinary and lifestyle personalities through Zoom —providing an unforgettable summer learning experience.
The camp will run daily from Thursday, July 30 through Friday, August 14 and take place at 2pm EST / 11am PST on Zoom - for a total of 16 camp sessions.
Attendance to the camp will be FREE and only require online registration. Each participant will be required to register in order to receive the Zoom instructions and details for the specific camp session.
Each class is approximately 45 minutes in length.
Everyone is welcome to join, but the content is geared to children between the ages of 8 - 15. We strongly encourage parents to participate with their children, so they can create the recipes along with the host and ensure kitchen safety is being followed when using certain culinary tools. For instance, a parent or guardian will have to 'opt-in' stating the child has permission to use a knife, stove top or oven, and it is up to the parent or guardian’s discretion if the child is capable of doing so.
At your scheduled class time, you will enter a virtual classroom via the Zoom link provided. The guest chef will guide you step-by-step through a recipe, answering questions along the way. Questions can be submitted via the Zoom chat function. There will be a moderator leading the class, helping to answer questions coming in from the campers through the Zoom chat.
The first and last days of camp will be hosted by Rachael Ray, while the other days will be hosted by an array of culinary stars, social media personalities and celebrities – all sharing their favorite recipes and cooking skills with kids and their families.
Unfortunately, we are unable to create a waitlist for any of our classes.
You will receive a confirmation email from firstname.lastname@example.org following your registration. You will receive an additional e-mail within 48 hours of the class, which will include the Zoom link, recipe, ingredients and necessary cooking utensils. Prior to class, we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience!
Please allow up to 48 hours to receive your email confirmation. In some cases, the recipe, ingredients and instructions have not yet been finalized at the time your purchase. Please contact us at Info@RRCookingCamp.com if you have not received the recipe, instructions and the zoom link 24 hours before your scheduled class begins.
Each of our guest chefs has created a delicious recipe for campers to cook along with. We are mindful that some campers may need ingredient substitutions, due to dietary restrictions or access to certain items. During each class, our moderator and guest will do their best to share substitution ideas, but we cannot guarantee that every ingredient will be covered. We encourage you to get creative with the recipes and substitute ingredients you are already familiar with that fit your lifestyle and dietary requirements. We hope that you will still join us to cook along and learn new skills in the kitchen.
Yes, each class is FREE and you are encouraged to sign up for as many as you would like!
You’ll need an internet connection and the ability to stream audio and video to participate. A link and details on how to join the Zoom session will be included in your confirmation email.
To access your class, you will be sent a Zoom Meeting link to the email address you provided upon registration, along with a meeting ID and password. By clicking on the link, you will automatically be prompted to open Zoom and join the class. Everyone is encouraged to join the class a few minutes early to ensure that you have a good connection with Zoom. Please note that upon joining you will be directed to the waiting room until the class officially begins.
You will not need to register for an account to join. Simply click to “Join the meeting.” You will be prompted to download and install the Zoom app. Once downloaded, open the Zoom program you will need to give Zoom access to your computer/phone microphone and camera. When you are ready to join the class select “Join with Video” and “Join Audio” buttons in the bottom left corner of the Zoom application.
Proceeds from sponsorships and optional online donations will be split between two incredible organizations:
- Boys & Girls Clubs of America, a national organization of local chapters which provide voluntary after-school programs for young people.
- Rachael Ray’s Yum-o! Scholarship, a newly-founded scholarship fund at the Chaplin School of Hospitality & Tourism Management at Florida International University, offering students the opportunity to further their ambitions in the kitchen and beyond.
Yes! With a parent or guardians’ permission, follow along with #RRCookingCamp as well as @rachaelray, @NYCWFF and @SOBEWFFEST to get the inside scoop about your favorite events, chefs and culinary personalities. Tag all of your class photos with #RRCookingCamp and your photo just might be shared on our pages!
Please sign up for our newsletters and follow along on social media to stay up to date on the latest news from Rachael Ray, the New York City Wine & Food Festival and the South Beach Wine & Food Festival®!