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Mini Meatballs with Bacon & Tomato Pasta

I made this recipe a few weeks ago for my clients- which was followed up by an email to give praise for how delicious it was.  SWEET

I was a little worried when I sent this along packaged and perfectly portioned- I wasn’t sure how they would like it.

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Over the past two years of providing meals to this couple, in particular, there have been two things they have come back to me and said they didn’t care for it much- both were related to texture (gnocchi and portabello tacos) not my actual cooking ability. 

Wheww..

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Needless to say, this was a meal to go on the list for frequent requests.  Most of the time I make whatever I want and they get a ‘surprise’ menu every week. 

While this is not the case for all my clients, it makes it easy and fun to experiment and expand their tastebuds.  I LOVE cooking for them.

My love for culinary nutrition is soon to be further expanded by the workshop I am so excited to be headed out to this morning:

From Nutrition Prescription to the Individual Kitchen

Field to Plate provides culinary-nutrition workshops to health, nutrition, and culinary educators-  perfect for what I do at work, in my own kitchen, and for best practice here on CB. 

I am eager to see how this workshop pans out- it sounds like a lot of fun! I’ll be sure to share the deets when I return.

One thing I do know for a fact is that after an entire day spent talking about and playing with food- I will be really looking forward to this dinner. 

 

Mini Meatballs with Bacon & Tomato Pasta

Yield: 4 servings

Serving Size: 1 3/4 cup pasta and 4 meatballs, each

Mini Meatballs with Bacon & Tomato Pasta

Ingredients

  • Meatballs:
  • 1/2 cup minced white onion
  • 2 tablespoons bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 pound ground sirloin
  • Pasta:
  • 2 slices center-cut bacon, chopped
  • 1 large onion, thinly sliced or chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 8 ounces pappardelle pasta (or any flat/wide noodle)

Instructions

For the meatballs: Heat broiler to HIGH. Measure all ingredients in a medium sized bowl, mixing with your hands to combine. Roll seasoned beef mixture into 1-inch balls and line evenly on a rimmed baking sheet. Place under the broiler for 10 minutes, or until browned. Remove from oven and keep warm.

While meatballs cook, cook pasta according to packaged directions, drain, reserving 1 cup pasta wayer. Keep warm.

In a large skillet, cook bacon pieces over medium heat until golden, about 4-6 minutes. Remove from pan and drain bacon grease, leaving 1 teaspoon of drippings in the pan. Add the onion and bacon to the pan, cooking until the onion is soft and golden, about 8 minutes. Add tomatoes and season with salt and pepper. Bring to a boil, stirring constantly. Reduce heat to a simmer and allow to cook for 15-18 minutes until thickened. Stir occasionally. Stir in the parsley and meatballs.

Toss noodles with red sauce adding reserved pasta water as needed to thin out with sauce.

Nutritional Information:

Calories: 393; Fat: 7.6 g; Carbohydrate: 60 g; Fiber: 6 g; Protein: 20 g;

http://chocolate-broccoli.com/2012/05/mini-meatballs-with-bacon-tomato-pasta.html

Comments

  1. Sounds like a great workshop! Is that a local or national organization? Oh! The mini meatballs look delicious too.

    • She is based in New York and travels the country for the months of May and June- check out the link to see if it is offered close to you! I had the BEST time yesterday!! I learned so much, much more than I had ever anticipated!

  2. Hi there, this is a really nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Bacon

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