Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
This sounds good for anybody looking for a quick and tasty meal. It is vegetarian too which is always great in my books. I originally found this recipe in the September 2008 copy of the BBC Good Food Magazine. The recipe states that the dish can be frozen for up to a month. It says to just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
My mate Barb makes this wonderful dish brilliantly, even after half a bottle of white wine:)
you can add tomato paste if you like, or even chopped capsicum or mushrooms.
This dish is fine with just wine and water, but much much better with well flavoured chicken stock. I like to use about 1/2 cup of stock that I get when I do chinese chicken wings.
You can use lite sour cream for this dish, but the sauce with most likely seperate, still tastes great though.
This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624.
Vegetarians can omit the beef.
This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to.
This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!
A Cuban-American friend of mine in Jersey City got this off of a website dedicated to Cuban cuisine....it's been a year since I made this, but intend to try it again, it was so delicious. You try it and let me know. It's more convenient to use cooked (not canned!) shrimp. You can also use half-crab and half-shrimp or lobster as well! Enjoy!