Wednesday, January 19, 2011

Meatballs in Red Cream Sauce

Talk about mid-winter comfort food right?!  I absolutely love homemade meatballs.  And by now I am sure you all know my obsession with cream cheese.  But for some reason, I have always been intimidated of making homemade meatballs.  And for why I have no idea.  Not only is it really rather simple, but you have enough to freeze for the next time.  And the possibilites for meals are endless with the leftovers.  You can turn around and whip up some Meatball Kabob's, Italian Meatball and Tortellini Soup, Meatballs Sub's and on and on. 

For Meatballs:

2 lbs 80/20 ground beef
1 box (6 oz.) Pork Stove Top Stuffing Mix
1/2 cup grated parmesan cheese
1 1/2 cup water
2 eggs (beaten)

-Preheat oven to 400*.  Combine all ingredients well in a large bowl.  Using an ice cream scooper and your hands, shape meatballs (roughly a 1/4 cup each).  Place on a large foil lined and greased cookie sheet.  Bake for 18-20 minutes, seperately in batches of 15 or so.  You can save the extras in a large freezer ziploc bag.  Just make sure the bag is laying flat so the meatballs freeze individually and not in a clump.  Now you will be a step ahead on a future meal.  Makes 30-35 meatballs.

For Red Cream Sauce:

1 26 oz. jar Prego Marinara Sauce
2 oz. cream cheese
2 tsp. dried basil leaves

-In a large saucepan over medium heat, combine all ingredients.  Using a heat safe whisk, stir until smooth.  Continue stirring and bring to a light boil; reduce heat and simmer until ready to use over fresh cooked pasta and 1/2 of the meatballs.  Serve with french bread.  Serves 6.  Enjoy!

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