Tuscan Meatballs With Green Godess Sauce Rsc Recipes

ITALIAN MEATBALLS AND SAUCE

Steps:

• Lightly brown onion in oil, then add the rest of sauce ingredients.
• Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
• Add uncooked meatballs to sauce and simmer for about 2 hours.

KETO TUSCAN MEATBALLS

Steps:

• Combine Cheddar cheese, Parmesan cheese, onions, garlic, Italian seasoning, cayenne pepper, salt, and black pepper in a large mixing bowl and lightly mix. Add beef and turkey; mix by hand until well combined. Form mixture into 8 large meatballs.
• Heat 1 to 2 tablespoons butter in a large saute pan over medium heat. Add meatballs to the melted butter and cook, uncovered, turning occasionally until a crust forms, 10 to 15 minutes. Cover and cook on low heat, turning occasionally, for 10 to 15 minutes more. Transfer meatballs to a serving dish and cover.
• Add remaining butter to the pan and melt over low heat. Add spinach and stir until well wilted, about 5 minutes. Add cream and water; cook until reduced, 3 to 5 minutes. Add cooked meatballs and cook, 5 to 10 minutes, turning meatballs over every other minute.

GRILLED SALMON MEATBALLS WITH GREEN GODDESS SAUCE

Steps:

• Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 F). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have a spray water bottle ready for taming any flames.
• Meanwhile, trim off and discard the root ends and dark-green parts of the scallions, then finely chop the remaining scallions to yield 1/4 cup. Squeeze the juice of the lemon into a measuring cup to yield 1 tablespoon. Finely chop the parsley and tarragon (together is OK) to yield 2 tablespoons plus 2 teaspoons; those can go into a cup with the lemon juice.
• Cut the salmon into chunks and place in a food processor. Pulse until coarsely chopped. Add half of the scallions, plus the panko, 2 tablespoons of the mayonnaise, the mustard, salt and pepper; pulse to incorporate. Refrigerate (in the covered food processor bowl, minus the blade) for 15 minutes.
• While the meatball mixture is chilling, make the sauce: Whisk together the lemon juice and anchovy paste in a medium bowl until the anchovy paste has dissolved, then whisk in the remaining 1 cup mayonnaise, the remaining scallion, and the parsley and tarragon (if the herbs were not already combined with the lemon juice). Season with pepper to taste. Cover and refrigerate until ready to use.
• When ready to grill, use nonstick cooking oil spray to grease the inside of the meatball grill basket or vegetable basket for the grill, or an aluminum screen made for grilling.
• Use clean, dampened hands to form 12 meatballs of equal size, placing them in the basket or on the screen as you work. Place the basket or grill screen on the grill grate; close the grill lid and cook for 3 minutes, so the undersides of the salmon meatballs brown lightly in spots. Then turn over the meatball basket or use 2 forks to turn over the meatballs in the vegetable basket or on the grill screen. Cook for 3 minutes; the salmon will be opaque and just cooked through. Transfer to a platter. Serve with the sauce on the side.

PORK MEATBALLS WITH ALFREDO SAUCE #RSC

Steps:

• Meatballs:.
• In a bowl mix the first 5 ingredients.
• Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
• In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
• Cook pasta according to the package directions.
• Meanwhile prepare the sauce:.
• In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
• In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
• Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
• Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
• Serve with salad and bread. Enjoy!

MEATBALLS AND SAUCE OVER RICE #RSC

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine the first 8 ingredients. Season to taste with salt and pepper. Mix gently with your hands to incorporate all ingredients. Form into twelve 2" balls.
• Place 3 meatballs on each sheet of foil. Pour 1/2 cup tomato sauce over meatballs on each sheet. Spread some red pepper strips over the sauce on each sheet.
• Fold up the sides of the foil and wrap the top and ends to form an enclosed packet. Repeat with remaining 3 sheets of foil.
• Place packets on a baking sheet and place in the oven. Bake for 35 to 40 minutes. Serve over hot cooked rice sprinkled with monterey jack cheese.

TUSCAN MEATBALLS WITH GREEN GODESS SAUCE #RSC

Steps:

• Preheat your oven to 350 degrees. For the meatball mixture grease a nonstick sheet pan. In a bowl combine the pork, shallot, .25 cup bread crumb, egg, mustard, oregano, granulated onion, .25 teaspoon salt, .25 teaspoon pepper and .5 cup chives and 2 tablespoon of hidden valley original ranch light, form the meatballs into 3.5 ounce balls and place on greased sheet pan, you should have 8 meatballs. Cook in oven for 15 minutes, in a bowl mix the olive oil, 2 tablespoon of the breadcrumbs and 2 tablespoon of the chives, top the meatballs with this mixture and return to oven to cook until internal temperature reaches 150 degrees, around 15 more minutes.
• For the sauce using your blender combine the .5 cup hidden valley ranch light dressing, greek yogurt, lemon juice, basil and spinach, puree until very smooth, add .1/8th teaspoon of salt and a 1/8th teaspoon of black pepper.
• Divide sauce on four plates and top with 2 meatballs per plate. Enjoy.