Tuesday, April 08, 2008

Meatballs with Tomato Cream Sauce and Erbette Chard

-1 lb ground meat
-1 tb garlic powder
-1 egg
-salt and pepper to taste
-1 tb Italian seasoning
-1/2 cup grated parmasean

Mix everything thoroughly with you hands and roll into 1 inch balls. Pan fry the meatballs in a few tb of olive oil until crispy on the outside and done in the middle. Drain on paper towels.

-3 cans diced tomatoes
-4 cloves garlic
-1/2 onion, chopped
-2 tb Italian seasoning
-salt and pepper to taste
-1 cup heavy cream
-1 bunch chard

In a saucepot, sautee the onions and garlic over medium heat until beginning to brown. Add everything except the cream and chard and stir to combine. Bring to a boil. Reduce to a simmer and simmer, covered for 45 minutes. In a separate pan sautee the chopped chard until tender. Set aside. When sauce has simmered for 45 minutes, remove from heat and puree. Then add the cream and the sauteed chard. Pour the sauce over the meatballs and serve.

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