Tuesday, March 9, 2010

Confetti Meatballs

I was perusing the webbernets trying to find a few new things to bust out of our recent dinner rut, and realized I had plenty of chicken and beef recipes, but *gasp!* no pork! This simply would not do. I decided to take an idea from Jesse from Man-B-Que and adapt it for meatballs. See, he has this killer idea of taking the shit you like ON burgers and putting it IN burgers. So, I took all of the things I like to put in pasta and put it IN the meatball. As per usual, I didn't measure much of anything, but this recipe should yield pretty similar results.

Confetti Meatballs

1 lb bulk (ground) Italian sausage
3 tbsp finely diced green onions
1-2 Roma tomatoes, seeded and diced (sun-dried tomatoes would work great, too)
10 oz frozen chopped spinach, thawed and drained well
4 cloves garlic, minced
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/2 tsp sage
1/4 cup seasoned bread crumbs
1/2 tsp salt
1/4 tsp pepper

Combine all of the ingredients and mix well (with your hands, you big sissy - get acquainted with your meat!). Form into 6-8 balls and place on a baking sheet lined with parchment paper and lightly oiled. I know what you're thinking - only six meat wads? These meatballs were designed to be enjoyed on their own, not as a condiment to pasta. Anyhow, bake at 375 for about 30-40 minutes or until the internal temp reaches 165 degrees.

And yes, they taste as delicious as they look.


skillz said...

I dig turning Rachel Ray's turkey florentine meatwads into big ass burgers.

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