Cooking in Quarantine- continued

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Cresting the second full week of voluntary shelter in place, I turned again to what I had on hand for a multi-night meal- Easy Pasta with Meatballs. I keep various pastas in my pantry, as well as some jarred sauce just in case.

I used one box of Cavatappi (corkscrew-type pasta) and one jar of Rao’s mushroom and Italian sausage sauce. For the meatballs, you can use any ground meat you have in your freezer. I use a mix of ground pork and ground sirloin. The recipe is based on Ina Garten’s Roasted meatballs.

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Ingredients:

  • 2 lbs. ground meat (I like pork and sirloin, but could be anything from chicken to lamb)
  • 1 3/4 cups breadcrumbs (I like panko)
  • 1 cup shredded or grated parmesan
  • 2 cloves of garlic, finely chopped
  • I bunch flat leaf parsley, chopped (can omit if you do not have)
  • 2 eggs
  • salt and pepper
  • 3/4 cup red wine
  • 1/4 cup olive oil

Directions: 

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper (use foil if you do not have).
  • Mix all ingredients in large bowl until combined. Form palm-sized meatballs and put on prepared sheet. I made 12 meatballs of pretty good size.
  • Bake in oven for 30 minutes.

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  • Cook your pasta in boiling, salted water. Drain and return to pot. Add sauce and that is it!

For a couple, this should be enough for at least two nights before you need to make more pasta and sauce. I froze the extra meatballs in individual servings so that unfreezing and reheating would be easier.

Stay safe and healthy and Cook On!

14 thoughts on “Cooking in Quarantine- continued

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