Tuscan Meatballs With Green Godess Sauce Rsc Recipes

TUSCAN MEATBALLS

Steps:

• Heat oven to 350 degrees.
• Squeeze water out of spinach.
• Mix spinach, turkey, egg, bread crumbs, 3/4 cup parmesan, mozzarella, garlic salt and pepper. Form into about 30 meatballs.
• Heat oil in large frying pan over med-high heat. brown meatballs for 2-3 minutes. Once browned, bake meatballs on baking sheet for about 20 minutes.
• While meatballs are baking, bring a lightly salted pot of water to a boil and cook spaghetti. Once finished, reserve 1 cup pasta water before draining.
• Deglaze meatball pan with white wine. Add butter and garlic & let thicken slightly. Pour over drained spaghetti and toss to coat; add some of reserved pasta water to moisten if needed. Add meatballs. Sprinkle with 1/4 cup parmesan.

FRANKIE'S MEATBALLS (PASTA SAUCE)

Steps:

• Mix the eggs and meat thoroughly to evenly distribute. Add the Pecorino Romano cheese, breadcrumbs, chopped parsley, garlic, salt and pepper.
• Mix thoroughly together by hand in order to combine all the ingredients.
• Then, start making your balls. Remember to compress the ball with your hands so they are very compact and will not crack. This is important because a ball with any cracks, or not compact enough, may break during the shallow frying stage.
• Now, heat the olive oil in a large frying pan and fry the meatballs over medium heat until golden brown. If the meatballs stick to the bottom of the pan, you may use a non-stick frying pan or you can fry the meatballs two at a time and keep rolling then in the hot oil.
• Place the meatballs on a new clean plate or a tray.
• Do not discard the olive oil but filter it into a small bowl in order to remove the residue created when frying the meatballs. Return filtered oil to the pan, heat, and add the chopped onion and garlic. Sweat off for about 2 minutes.
• Add the tomato puree and cook on medium heat for about 3 minutes, stirring constantly.
• Add 150 ml (5 fl oz or 5/8 cup) of hot water to the frying pan and cook for one minute, stirring. The gravy is done, so remove the pan from the heat and set aside.
• In a large saucepan (a casserole would do the job), add the chopped tomatoes and cook on medium heat for 5 minutes.
• Then, add the gravy (tomato puree mixture) from the frying pan. Add the reserved browned meatballs. Cover with hot water. In my case, I used a very large saucepan so to cover the meatballs, I needed 2 ½ cups of water. A slightly smaller saucepan would probably require less water, I would say 1 2/3 cups.
• Add the chopped parsley, a pinch each of salt and pepper. Mix thoroughly, but carefully, with a wooden spoon, so as to not break the meatballs. Now, cook on medium heat for about 15 minutes.
• Cover (leaving one side of the lid slightly open) and simmer for about 2 ½ hours, stirring every 20 minutes to prevent sticking on bottom of the pan. Also, when doing that, turn the meatballs so the part that was face up will get the next 20 minutes cooking facing the bottom and keep going like that until the end. After 1 ½ hours simmering, check for seasoning; usually you need to add some salt.
• Serve the meatballs over al dente pasta and use the red sauce from the pan to coat the pasta. Finally, sprinkle with freshly grated Pecorino Romano cheese (alternatively Parmesan cheese).

PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC

Steps:

• Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
• Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
• Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
• Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
• For the sauce:.
• Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.