|
|
|
Spinach & Sausage Meatballs
By: Chef Cathy Zeis Another delicious treat from Chef Cathy Zeis as seen on First News AM.
|
|
|
Ingredients:
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 |
|
|
Directions:
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!
|
|
Return to Recipes Home... |
|
Food
