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.