Let’s discuss The Bachelor. This is my first time watching it because of the connection with our blogging community – Katie was one of the contestants! I got hooked after the first few episodes and am now a fan of the show. Never though I would be, but it’s been fun to watch. I can’t decide which woman I’m rooting for, but I think Sean would be the best match for AshLee….I think. She seems to be more his age and maturity.
A friend pointed out that Sean’s sister, Shay, has a blog, which I started following only to discover that she also has a food blog – with wonderful recipes! Her Roasted Florentine Meatballs recipe caught my attention and inspired the recipe below.
Based on the ingredients I had on hand, I turned them into sun-dried tomato meatballs. This recipe was SO easy and can be modified in so many different ways. Who knew meatballs were so simple to make?
The sun-dried tomato flavors come from a sun-dried tomato panko I picked up at our Whole Foods a while back. You can most definitely just use plain panko though.
And I added even more punch with some tomatoes in olive oil
The recipe involves throwing everything in a bowl, forming the mixture into meatballs and baking for 25 minutes. Nothin’ to it.
We used local Wolf Creek Farm grass-fed beef, which was so delicious. But you could also use turkey or ground chicken as well.
After the roast:
We served them over Mona Lisa Pasta whole wheat linguine and some Cabbage Hill Farm pesto, which came frozen so it was fresh as the summertime. I got all the ingredients from Relay Foods, a local food hub and a grocery delivery service in Cville. We did a trade of a blog post of some of my recipes in exchange for some groceries : )
The more I have fresh pasta the more I fall in love with its chewy, doughier texture over dried pasta’s more watery, rubbery texture.
Finally, I wilted fresh arugula into the pasta as it drained to add more green to the dish and topped it all off with parmesan cheese.
Sun-Dried Tomato Meatballs
Ingredients (18 meatballs)
- 1 pound ground beef (or turkey)
- 10 ounces frozen spinach, thawed and drained of all liquid
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1 cup panko (bonus if it’s sun-dried tomato flavor!)
- 1/2 cup grated Parmesan cheese
- 2 eggs, beat
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 425*
Mix ingredients well together in a bowl.
Form into balls about the size of golf balls (about 18 meatballs)
Put meatballs on baking sheet lined with foil and sprayed with cooking spray.
Bake for 25 minutes or until meatballs begin to brown.
The best part of this simple meal – we had another serving of meatballs for leftovers and they tasted just as great the next night over salads. (And I’m sure could be frozen as well!)