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There is always great jubilation in my house when meatballs are on the menu, and with this recipe it is easy to rustle them up in minutes. Instead of making up a meatball mixture with ground meat or meats, Parmesan, garlic, parsley, and egg, I simply squeeze the stuffing out of about a pound of Italian sausages and roll it into cherry-tomato-sized balls.
Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing.
To create this easy app, chopped spinach, marinated artichokes, and three types of cheese are rolled into flaky puff pastry, topped with everything bagel seasoning, and baked until golden brown ...
Seared smoked sausage gets smothered in a creamy sauce made from shallot, garlic, chopped kale, and tender cannellini beans, then topped with crispy-crunchy homemade mini croutons to make this ...
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Here, spaghetti squash is stuffed with chicken breasts and creamy homemade Alfredo sauce before being topped with shredded mozzarella, and baked until bubbly, melty, and golden. The result is a ...
There are easy meatball soups to choose from, obviously a lot of spaghetti with meatballs and tons of new flavors and spins to try, ranging from Thai and Moroccan, to Korean.
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
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