Fridge-Clearing Balls

I started out planning on making the class meatballs, but that isn't how it ended up. First, ricotta is difficult to find in North Idaho and I didn't much feel like hunting some down. So after digging around in the fridge, I found some packages of Creme de Brie, one with garlic and herbs and the other plain. I also dug out a package of parmigiano reggiano stravecchio.Then in trying to decide on some spices, I decided to wing it. This is what happened:

Meatballs

3 lbs 80/20 ground beef

3/4 c whole wheat bread crumbs (approx)

1 package Alouette Creme de Brie plain

1/2 package Alouette Creme de Brie garlic and herb

small handful of spicy sprouts (radish, clover, and alfalfa blend)

about 1/8-1/4 cup crumbled parmigiano reggiano stravecchio

1T basil puree

1/2 t fresh ground pepper

2 pinches salt

1 t granulated garlic

2 t Italian seasoning blend

Red Sauce

2 cans tomato sauce

1 can whole tomatoes

1 med yellow onion

3 t salt

2 T basil puree

3 T olive oil

pepper to taste

1 T minced garlic

1-2 t crushed red pepper

1/2 T Italian seasoning

1/2 T granulated garlic

1/2 package Alouette Creme de Brie garlic and herb

This stuff is wicked delicious! The meatballs ooze cheese and the sauce is just a little bit spicy. I put the sauce and balls on a sandwich with more sprouts and chopped olives. Made for an awesome dinner.

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