Meatballs with Stuffing in Sauce Over Pasta

Stuffed low fat meatballs with spinach and carrots for family members who are not fans of spinach or cheese. Actually they asked for more vegetables in the stuffing and less cheese.

Ingredients

1/2 pound ground beef(85% ground)

1/2 pound ground turkey breast

1/2  C Italian bread crumbs

1 egg

1 t Italian seasoning

Stuffing

1/2 C cream cheese

3/4 C died provolone

1/2 C chopped spinach

1/2 C diced carrots*

1 garlic clove minced

1 t thyme

Salt and pepper

Serve

1/4 C Parmesan

Compouund Butter

1/4 pound butter cold diced

3 T herbs chopped

Chop the herb leaves and place in small blender. Pulse 2-4 times. Add chunked cold butter and pulse until combined. Remove and place on sheet of plastic wrap and roll into log. Ready to use or refrigerate and use on favorite dishes.

Directions

Combine meat, egg, bread crumbs, and seasoning in medium bowl.

Combine cheese,vegetables, and seasoning in small bowl.

Divide meat into 12 balls using cookie scoop. On parchment paper press the balls flat and add a teaspoon of stuffing and seal the meat around the stuffing.

Add 1 T olive oil and 1 T butter(I use herbed compound butter*) over medium high heat. Brown the meatballs. Add tomato sauce and cook for 12 minutes.

Add 4 quarts of salted water to boil. Add pasta and cook following package directions. Pour sauce and meatballs on pasta. Sprinkle Parmesan and serve.

Note:

*Carrots were microwaved for 1 minute

Pork Tenderloin with Sage

Ingredients

2  pork tenderloins fat and silver removed

4 garlic cloves minced

4 T minced sage

Pinch of lavender salt*

3 T olive oil

Lavender salt and pepper

Directions

Heat oven to 350º Serves 6

Butterfly pork tenderloins. Add garlic, sage, and lavender salt in small bowl and mix. Divide mixture between two tenderloins and spread on opened sides then refold back together. Tie the individual butterflied tenderloins together with  butchers string about every two inches. Fold the thin end back on itself before completing the tieing. The thin end will cook too fast and dry out if this is not done.

Wrap  the tenderloins in plastic wrap and marinate 4 hours to over night. Remove the wrap and season with lavender salt and pepper. Heat olive oil in oven safe skillet. Add pork tenderloins to skillet and sear about three minutes per side on high heat. Once seared transfer to oven and bake until thickest part reads 145º F or about 15 minutes.

Remove and cover with foil and rest for 10 minutes. Place on serving platter and pour jus over the tenderloins and cut into medallions. 

Serve with roasted Brussels sprouts and cauliflower potato mash. Arugula salad with pecans, chopped dried apricots, and blue cheese vinagarette dressing goes well with this.

Note:

* Rosemary salt can be substituted.