Breakfast Sausage Meatballs and Rotini and Cookbook Giveaway
Frugal Antics of a Harried Homemaker
Frugal Antics of a Harried Homemaker
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Ingredients

  • 4.5 from 2 reviews Save Print Breakfast Sausage Meatballs and Rotini and Cookbook Giveaway Author: Frugal Antics of a Harried Homemaker adapted from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth Ingredients For meatballs
  • 2 medium potato, baked, peeled and cooled ½ cup ricotta cheese 1 egg 1 strip bacon, diced and cooked 2 cloves garlic, minced 1 lb ground pork 1 tsp honey 1 tsp dried thyme ½ tsp dried ground sage 1 tsp salt ½ tsp ground black pepper For the sauce: 1 cup chicken broth ½ cup evaporated milk ½ cup unsalted butter 1 tsp ground sage Salt and pepper, to taste 16 oz gluten free rotini, cooked and drained according to package directions 5. In the same large pot from earlier, bring salted water to a boil. Working in batches, boil ravioli for 7-8 minutes, or until tender. Transfer with a slotted spoon to serving dishes and reserve ¼ cup pasta water. 6. For the sauce: Place skillet with bacon and pork drippings over medium heat. Add wine and simmer for 2 minutes, scraping the brown bits from the bottom of the pan. Add cream, butter, and sage. Simmer until thickened slightly, about 3-5 minutes, whisking constantly. If needed, add reserved pasta water until sauce is the consistency of thick cream. Spoon over ravioli and top with Parmesan. Instructions In a large skillet, cook the bacon until almost done. Add the garlic and continue cooking until the garlic is soft and the bacon crisp. Mash the potatoes until smooth in a large bowl. Add remaining meatball ingredients. Mix with your hands to ensure complete combination of ingredients. Form ping pong sized meatballs and place on a wire rack that is sitting completely in a rimmed baking sheet. Bake at 400 degrees for 20-25 minutes Let cool slightly and then remove from rack. If you have trouble getting them to come off the rack, press up from the bottom of the rack with your fingers to loosen them. While the meatballs are baking, start the sauce. Melt butter in a saucepan. Add chicken stock,evaporated milk and seasonings. Bring to a simmer on medium low and let simmer,stirring often, for 10 minutes Serve up pasta, place meatballs on each plate and top with sauce. Sprinkle with dried parsley or Parmesan cheese, if desired. 3.2.2499

Instructions

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