It’s gotten too cold outside for me to run the last couple days, so I decided to warm up with some cooking! Especially after having to shovel snow when it’s a real feel of 5 degrees outside. Yup. FIVE. I will say, though, that I am in awe of my 16 year old who offered out of the blue to help me shovel? WHAT? I am still picking my jaw up off the groud. LOL!!
First, we’ll start with meatballs and spinach fettuccini (you can use whatever noodle you prefer). While I don’t make the pasta myself, I do buy fresh made from my local grocery store. I also take a little help with the marinara sauce by letting it simmer and adding some fresh herbs, crushed red pepper flakes, and garlic to give it a little more depth.
Preheat oven to 350 degrees
1 lb. of ground pork and 1 lb. of lean ground beef
1 cup of Italian bread crumbs
1 cup of grated parmesan cheese (use fresh if possible)
1/4 cup of fresh chopped Italian parsley
pinch of salt, pepper, red pepper flakes and Italian herb mix (Approximately 1 tablespoon each, to taste)
1/8 cup of extra virgin olive oil
Combine all ingredients and roll in to small golf ball size balls and place on a sheet tray that has been lined with parchment paper.
Bake at 350 degrees for 40 minutes.
Take a jar of GOOD marinara sauce (you know, the good stuff small markets make that don’t have all the added preservatives to it) and put into a wide, deep sauté pan. Turn on LOW, and let simmer. Add in fresh herbs, garlic, and red pepper flakes and cook on low for 20 minutes. Once the meatballs are done, add them to the sauce and let simmer for an additional 20 minutes. Cook your pasta according to package directions, and toss in your marinara sauce before serving!
I hope everyone has a great week! Things are getting REAL around here, with my hubby’s deployment training starting full speed tomorrow lasting the next 21 days. Our Nanny starts tomorrow, and I pray it will be a smooth transition for us all!