Meatball And Spinach No Sagna Recipes

VEGETABLE NOT-SAGNA PASTA TOSS

Steps:

• Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
• Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
• Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
• Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
• Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

RICOTTA MEATLESS MEATBALLS WITH SAUCE

Steps:

• Line a baking sheet or large plate with waxed paper.
• Combine ricotta cheese and eggs in a large bowl; mix well. Add bread crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
• Take a scoop of the mixture with a small cookie scoop and put it in the palm of your hands. Roll it into a ball and place on the waxed paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
• Heat olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, basil, sugar, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat to a simmer.
• Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve immediately.

SPINACH DIP-STUFFED MEATBALLS RECIPE BY TASTY

Steps:

• Mix cream cheese, spinach, garlic powder, and mozzarella until smooth.
• Mix ground beef, pork, egg, parsley, breadcrumbs, salt, and pepper until evenly combined.
• Take a golf ball-sized handful of the meatball mixture and press it flat in the palm of your hand.
• Place a spoonful of the spinach dip in the center of the meat and fold the edges over the dip, sealing it and rolling into a ball.
• Repeat with the remaining meat and dip.
• In a pan over medium-high heat, sear meatballs for about a minute, then flip.
• Add the marinara sauce and mix.
• Cook for about 15 minutes, until meatballs are cooked through and sauce is thick.
• Serve with fettuccine.
• Enjoy!

SPINACH MEATBALLS

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
• Mix all ingredients well and form into small meatballs.
• Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
• While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
• In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
• When meatballs are fully cooked, remove from oven and place in sauce.
• Simmer on medium heat 6-8 minutes.
• Serve meatballs and sauce over cooked pasta.
• Top with grated Parmesan cheese.

MEATBALL AND SPINACH NO-SAGNA

Steps:

• Preheat the broiler.
• Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano and Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes.
• Scoot the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach.
• Heat the medium-size skillet over medium-high heat with the EVOO. Add the onion, salt, and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick.
• Spread the spinach mixture over the bottom of the baking dish. Top with the meatballs and tomato sauce. Top that with the shredded provolone or Italian four-cheese blend. Place under the preheated broiler about 6 inches from the heat to melt and evenly brown the cheese about 3 minutes. Remove no-sagna from the broiler and garnish with lots of torn or shredded basil.