Pork Meatballs With Alfredo Sauce Rsc Recipes

SWEDISH MEATBALLS ALFREDO

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Stir in meatballs. Cook, covered, on low until meatballs are heated through, 2-3 hours., Sprinkle with paprika. Serve with noodles.

PORK MEDALLIONS ALFREDO

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.
• Add cream cheese, broth, dressing, Parmesan and lemon juice; cook 5 to 7 min. or until cream cheese is melted, sauce is thickened and meat is done, stirring constantly.
• Spoon over noodles; top with basil. Serve with peas.

PORK MEATBALLS WITH ALFREDO SAUCE #RSC

Steps:

• Meatballs:.
• In a bowl mix the first 5 ingredients.
• Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
• In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
• Cook pasta according to the package directions.
• Meanwhile prepare the sauce:.
• In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
• In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
• Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
• Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
• Serve with salad and bread. Enjoy!

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

PORK MEATBALLS

Steps:

• Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total).
• In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot.
• Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan.

PORK AND FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.