Tuesday, March 13, 2007

Italian Sausage and Spinach Meatballs


2 pounds Italian sausage
10 ounces Frozen spinach, chopped ; thawed
1/2 cup Parmesan cheese ; grated
1/2 pound ricotta cheese
1/8 teaspoon nutmeg
3 cloves garlic ; minced
1 onion ; chopped
2 eggs
2 tablespoon olive oil
1 cup white wine


Squeeze as much water out of the spinach as you can.

Combine all ingredients except wine and oil. Shape into one-inch balls.

Brown the meatballs on all sides in olive oil. Add wine to pan. Reduce heat, cover and allow to simmer gently for about 15-20 minutes.

[Note:] I did these once when I didn't have ricotta cheese. I added one cube of Swiss cheese to each meatball. Then I grilled them over indirect heat with hickory chips added to the fire. These turned out delicious!
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