Mozzarella Pork Meatballs with Creamy Herb Alfredo and Penne
Hello, Friends! This is my first blog post since November, and I apologize for the insane delay. Life has been a bit of a tumble these last months for me, physically, but I am on the road to complete recovery and soon, you'll be completely tired of me.
I am grateful for all of you viewing this all-new recipe blog post.
With that, let's get to the meal, shall we? This meal is simple, fun, aromatic and can feed up to four easily. I must make my confession about now. In fear of pain and sharp objects, I bought the Alfredo sauce. I was going to make it from scratch but I wanted to dissect the flavors and ingredients for myself. What I learned is that, while I am good making a roux, I must learn the rest of the "Mother Sauces". That is my summer goal. Now....
Mozzarella Meat Balls
1 pound ground sausage or ground beef (I used beef)
2 gloves garlic, finely grated
1 quarter red onion, finely grated
1/4 cup finely grated mozzarella cheese
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon dried basil or flat leaf Italian parsley
Combine all of the ingredients thoroughly. Use your hands or an ice cream scooper to form perfectly shaped meatballs all the same size. You should be able to make 12 evenly shaped and sized meatballs. You can either fry them in a skillet to give them a delicious crust, which is what I did, or, you could place the meatballs in a muffin tin sprayed with non-stick spray and bake for twenty minutes at 375-degrees.
As I mentioned above, I seared the meatballs in a skillet with garlic and rosemary infused extra virgin olive oil over medium-high heat. Once the meatballs had acquired a delicious crust, about three minutes per side, I removed them from the skillet. I drained the skillet and added two tabs of butter and a little garlic powder and spooned in the store-bough Alfredo sauce. I added fresh oregano and thyme. I gently whisked everything together and allowed it to heat up slowly.
Meanwhile, in a medium pot, I added about two quarts of water and liberally salted the water when it began to boil. I added two cups of penne pasta and allowed it to cook al dente, or, just before done. Once al dente, I added the pasta, two tabs of butter, and some onion and chive cream cheese, about a half cup, along with fresh torn basil and about two tablespoons of finely grated parmiggiano cheese. I tossed the pasta with the mixture until it was creamy. The aroma was simply killer. Amazing. I simply served the pasta and added three meatballs I'd been keeping warm in the oven.
Creamy Sauce Ingredients
2 cups penne pasta
1/4 cup cream cheese (I used onion and chive)
2 tabs butter
2 rounded tablespoons parmiggiano cheese, finely grated
1/4 teaspoon black pepper
3 torn fresh leaves basil, torn
1 or 2 sprigs fresh oregano, stripped, for garnish
*See directions above
I am grateful for all of you viewing this all-new recipe blog post.
With that, let's get to the meal, shall we? This meal is simple, fun, aromatic and can feed up to four easily. I must make my confession about now. In fear of pain and sharp objects, I bought the Alfredo sauce. I was going to make it from scratch but I wanted to dissect the flavors and ingredients for myself. What I learned is that, while I am good making a roux, I must learn the rest of the "Mother Sauces". That is my summer goal. Now....
Mozzarella Meat Balls
1 pound ground sausage or ground beef (I used beef)
2 gloves garlic, finely grated
1 quarter red onion, finely grated
1/4 cup finely grated mozzarella cheese
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon dried basil or flat leaf Italian parsley
Combine all of the ingredients thoroughly. Use your hands or an ice cream scooper to form perfectly shaped meatballs all the same size. You should be able to make 12 evenly shaped and sized meatballs. You can either fry them in a skillet to give them a delicious crust, which is what I did, or, you could place the meatballs in a muffin tin sprayed with non-stick spray and bake for twenty minutes at 375-degrees.
Meanwhile, in a medium pot, I added about two quarts of water and liberally salted the water when it began to boil. I added two cups of penne pasta and allowed it to cook al dente, or, just before done. Once al dente, I added the pasta, two tabs of butter, and some onion and chive cream cheese, about a half cup, along with fresh torn basil and about two tablespoons of finely grated parmiggiano cheese. I tossed the pasta with the mixture until it was creamy. The aroma was simply killer. Amazing. I simply served the pasta and added three meatballs I'd been keeping warm in the oven.
Creamy Sauce Ingredients
2 cups penne pasta
1/4 cup cream cheese (I used onion and chive)
2 tabs butter
2 rounded tablespoons parmiggiano cheese, finely grated
1/4 teaspoon black pepper
3 torn fresh leaves basil, torn
1 or 2 sprigs fresh oregano, stripped, for garnish
*See directions above
If this does not make your mouth water, nothing ever will. It was a culinary coup for me, simple and easy. Gastronomy experts may not concur, but between you and I, I think we done good work here. Please make this and tell me what you think about it! Thanks!
Thank You for viewing this very belated recipe post. I am grateful for you being with me. Please look up my new Facebook site for my humble blog at In-House Cook. Thank You!
With that, please go cook something for someone you love! 💖
~Martin
In-House Cook
No comments:
Post a Comment