Cooking with Cathy: Spinach & Sausage Meatballs

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

1-lb. organic breakfast sausage from Dominion Farms
1 cup chopped spinach, thawed and drained
2 TBS. extra virgin olive oil
6 cups water
1 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. onion flakes
1/2 cup seasoned breadcrumbs
1 package whole wheat veggie Rotini pasta
1-16 oz. jar roasted garlic Alfredo sauce
1/4 cup white wine
4 oz. organic tomato sauce
Flake parsley for garnish

In a large pot over high heat, boil pasta until tender, about 10 minutes. Drain and set aside. In a small pan over low heat, warm Alfredo sauce, wine, and tomato sauce. Stir to incorporate and warm for 10 minutes, stirring occasionally. In a large bowl, combine sausage with spinach, spices, and bread crumbs. Using your hands, form meatballs and cook in a large skillet over medium heat in oil. Turn every 3 to 4 minutes. Cook meatballs for 20 to 25 minutes or until sausage is done. Pour pasta onto a serving plate. Top pasta with meatballs and cover with sauce. Garnish with parsley flakes. Serve hot with garlic bread and a salad. YUM!

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