|2 servings||calories per servings 620||protein serving 42 g||carbs per serving 50 g||total fat per serving 28 g|
Spaghetti night just got better! Your classic hand-rolled meatballs get upgraded with pastured pork from Frolona Farm; the meaty drippings are cooked into a zesty tomato sauce for a bump in flavor. A refreshingly simple green salad balances out the plate for a dinner that’s family-friendly but attractive enough for an easy date-night dinner.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||6 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and mince shallot.
• Halve lemon. Juice 1 half. Reserve remaining half for another use.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 10 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
• Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add half of shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Add fennel. Cook, stirring, until fennel is fragrant, about 1 minute.
• Transfer mixture to a large bowl. Reserve pan.
• Add pork, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine well.
• Form into 1-inch balls. (You’ll have about 20 meatballs.)
Return pan to medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add meatballs. Cook without disturbing until browned on bottom, about 2 minutes.
• Turn meatballs.
• Add remaining shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Stir in tomato, Italian spice and 1/4 teaspoon kosher salt. Cook until fragrant, about 2 minutes.
• Stir in reserved cooking liquid. Reduce heat to low. Simmer until sauce thickens, 3-4 minutes.
While sauce simmers, in a bowl, toss salad greens with 1 teaspoon olive oil and lemon juice.
• Divide pasta between 2 plates.
• Top pasta with meatballs and sauce.
• Serve with tossed greens, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...