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
Yield 18 Meatballs
These meatballs are super easy to assemble and bake. Serve them over pasta, a salad or simply on a plate. They are great heated up as leftovers too.
- 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.