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Meatballs & Tomato Porcini Sauce

Ok, I know what you are thinking…meatballs really? I know~I know but hear me out…I made these with pork and italian sausage and a few different ingredients from the “standard” meatball and I am hooked.  Now my husband who does not like change gave me the look…the look that says “really you changed something that I like and we already agreed that I liked it…you had to go and mess around…” yep I got that look!  I pretty much know the “food” boundaries with him but if fennel is that wild and crazy than we have bigger issues than I am aware of…again his box is salt & pepper so I pushed and he got fennel!  What he doesn’t know yet is that we are having them again tonight…keep your fingers crossed but as I see it he loves me and what makes me happy makes him happy Enjoy!!

Product Description

Meatballs & Tomato Porcini Sauce
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Ingredients

  • Meatballs:
  • 1-1/4 lb of ground pork
  • 2 links ( or about 1 lb) of sweet italian sausage (remove from casing)
  • 1-1/2 cups cashew flour
  • 1 large egg
  • 1/2 cup white wine
  • 1/4 cup + 2 tbs freshly grated parmesan
  • 1 tbs fresh chopped organic oregano
  • 1/2 tsp celtic sea salt
  • MUSHROOM TOMATO SAUCE:
  • 1 15 oz can crushed organic tomatoes
  • 5 oz of tomato paste
  • 1 oz dried porcini mushrooms
  • 1 bay leaf
  • 1/2 tsp fennel seeds
  • 4 sprigs fresh thyme
  • 1 tbs fresh chopped oregano

Instructions

  1. Ok, so it could not get easier…for the meatballs add your wine and flour together in a small bowl first
  2. Meanwhile toss in all your ingredients to a big bowl and once that is done add your drunk flour and gently…I said GENTLY mix all the ingredients…if you go at the mixture like you are Tom Cruise as a fighter pilot in Top Gun then sadly your meat will be overworked and tough  
  3. Ok back to reality…make meatballs about medium size should do and set aside. 
  4. Next in a slow cooker add all your ingredients for the sauce then carefully add your meatballs and stir gently until they are coated with the mixture. 
  5. Cover and cook on low all day…about 6-8 hours, stirring occasionally…but carefully  
  6. I served with roasted spaghetti squash seriously good!

http://www.gonewiththegrain.com/item/meatballs-tomato-porcini-sauce/

 

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