Cresting the second full week of voluntary shelter in place, I turned again to what I had on hand for a multi-night meal- Easy Pasta with Meatballs. I keep various pastas in my pantry, as well as some jarred sauce just in case.
I used one box of Cavatappi (corkscrew-type pasta) and one jar of Rao’s mushroom and Italian sausage sauce. For the meatballs, you can use any ground meat you have in your freezer. I use a mix of ground pork and ground sirloin. The recipe is based on Ina Garten’s Roasted meatballs.
- 2 lbs. ground meat (I like pork and sirloin, but could be anything from chicken to lamb)
- 1 3/4 cups breadcrumbs (I like panko)
- 1 cup shredded or grated parmesan
- 2 cloves of garlic, finely chopped
- I bunch flat leaf parsley, chopped (can omit if you do not have)
- 2 eggs
- salt and pepper
- 3/4 cup red wine
- 1/4 cup olive oil
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper (use foil if you do not have).
- Mix all ingredients in large bowl until combined. Form palm-sized meatballs and put on prepared sheet. I made 12 meatballs of pretty good size.
- Bake in oven for 30 minutes.
- Cook your pasta in boiling, salted water. Drain and return to pot. Add sauce and that is it!
For a couple, this should be enough for at least two nights before you need to make more pasta and sauce. I froze the extra meatballs in individual servings so that unfreezing and reheating would be easier.