Linguine and Tuscan Meatballs

Meatballs

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 T Tuscan Experience Seasoning Blend
• 1½ pounds ground beef (85/15 ground turkey or beef)
• ¾ cup Italian-seasoned Panko-style breadcrumbs
• 3 tablespoons grated Parmesan
• 2 large eggs

Instructions:

• Preheat the oven to 375-degrees F.
• In a large mixing bowl, combine the beef, breadcrumbs, grated cheese, egg, Tuscan Experience by Chef Calvin.
• Moisten your hands with water - Wet your hands before you start rolling you meatballs – this will stop the meat sticking to your hands and will make your life much easier! Gently combine all the ingredients with clean hands until just mixed. Don't overwork or the meatballs will become tough.
• Using a small ice cream scoop, scoop the meat mixture into balls and place on a baking pan-you should have about 20 meatballs.
• Bake for 20 minutes until the meatballs are firm.

 

Marinara Sauce with Tuscan Experience

(Either use your favorite Marinara Sauce or make my sauce below)

Ingredients:

• 1 tablespoon olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, minced
• 1 (32-ounce) can low sodium crushed tomatoes
• 1 (28-ounce) can low-sodium tomato sauce
• 3T Tuscan Experience Spiced Up by Chef Calvin
• 1 teaspoon sugar
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper

Instructions: 

To prepare the sauce: Place a pot over medium heat and coat with the oil. When the oil is hot, add the onions and garlic. Cook and stir until the onion begins to soften and brown, about 5 minutes. Add Tuscan Experience Seasoning Blend, crushed tomatoes, and tomato sauce. Stir the ingredients together and simmer for 15 minutes, stirring occasionally.

Remove and discard the bay leaves. Gently add the meatballs to the sauce and allow them to finish cooking in the sauce for 20 minutes, or until the meatballs reach internal temperature of 165-degrees F.

Serve the meatballs and sauce with Linguine. Top with the shaved Parmesan cheese.