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Classic Meatballs over Alfredo Pasta Sauce

 A classic spinoff from traditional meatballs and polenta. This rich and creamy dish marries hearty, flavorful meatballs with creamy cauliflower alfredo sauce to create a warming meal for lunch or dinner. 

INGREDIENTS

  • 1 lb of ground beef
  • 1 slice of whole wheat bread
  • 1/4 cup of milk
  • 1 egg
  • 1 garlic clove, minced fine
  • ¼ cup of chopped parsley
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup of parmigiano reggiano grated cheese
  • 1 jar of Roman Cauliflower Alfredo Sauce
  • 1 jar of LIVWELL Calabrian Chili Pepper Romesco Sauce or 1 jar of Raos Marinara Sauce

 

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. First make your meatballs. Combine ground beef, salt, pepper, bread, milk, garlic, egg, grated cheese and parsley in large mixing bowl. Mix thoroughly with your hands.
  3. Roll the mixture into round 2" round sized meatballs. Place the balls in even rows on a large cookie sheet, lined with aluminum foil. Drizzle with olive oil and coat thoroughly to prevent them from sticking.
  4. Roast for 20-25 minutes, or until the meatballs are firm and cooked through.  When they are fully cooked remove them from the oven, and set aside to cool.
  5. Then, heat up your sauces. Heat both sauces on low heat in separate sauce pots until warm. On large serving tray, spread even layer of Cauliflower alfredo sauce first. Next, add 4-5 dollops of romesco sauce (or marinara). Finish with meatballs, and garnish with fresh basil… serve warm. Mangia!

 

 

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