We were always on the hunt for the perfect meatball – one that was tender and tasty, moist and meaty. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. I’ve already told several friends about my new meatball recipe and they can’t wait to try it. This recipe makes a boatload of sauce, perfect for storing in the freezer and great for another helping over gnocchi or a filling for lasagna.
Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Baked Italian Meatball Poppers fully flavorful meatballs are always a kids favorite, and moms too when they are made with chicken. Slide either Linda Harrell’s Gluten-Free Chicken Meatballs or Craig Richards’ Tuscan-Inspired Mushroom Meatballs into the pan as the sauce finishes cooking, and toss with spaghetti or rigatoni.
This is a my version of a recipe Amanda found in Better Homes and Gardens special make-ahead issue. Now, I need to run out and get more cauliflower, because these Baked Buffalo Cauliflower Bites are going to be making a regular appearance on game days! I made the recipe last Thursday and it came out great and got alot of compliments.
Little did I know that kids all over America were eating virtually the same recipe, most likely found on the side of a Mueller’s spaghetti box. At 182 calories per serving, this low-carb recipe doesn’t skimp on rich flavors, and you’ll get 21 grams of fiber while you eat it all up.
So easy, and we did everything you told us not to do: Meatball Parmesan; over Spaghetti-all delicious. I started laughing because no sooner do I plan to print and try a recipe than I see another one I want as well, and then I’m like ten recipes deep before I even print the first one I saw!
