Tuscan Meatballs Over Linguine
Ingredients:
1 lb. Ground beef
1/4 Cup grated parmesan cheese
2 tbsp chopped fresh basil
3 Cloves garlic, minced, divided
1 Egg, beaten
2 tbsp extra virgin olive oil
1 Small onion, finely chopped
1 15oz Can diced tomatoes with basil and oregano
2 tbsp Tomato past
1/2 tsp Salt
1/3 Cup thin slices fresh basil leaves
1. In medium bowl mix beef, parmesan, chopped basil, 1 clove
garlic, and egg until well blended. Shape into meatballs ( about 1
scant tbsp each), 1 to 1 1/4 inches round.
2. Heat olive oil in large non stick skillet over medium heat.
Add meatbals cook 5 to 7 minutes or until evenly browned,
3. Add onion and remaining 2 cloves of garlic, cook and stir
1 minute. Increase temperature to medium high heat.
Stir in tomatoes, tomato paste, and salt. Reduce heat, cover and
cook 4 to 6 minutes or until meatballs are thoroughly cooked
( internal temperature of 160*F.) Stir in strips of basil.
When you start step 2 put water on for linguine and cook to directions on package.