Italian Meatballs & Roasted Cauliflower Kale Salad

Melt In Your Mouth Italian Meatballs

Ingredients

1/2 cup Italian breadcrumbs
2/3 cup milk or beef broth
1 lb ground beef* or your choice of meat
1/4 medium onion finely diced or grated
4 cloves garlic minced
1 large egg beaten
1 tsp. salt or to taste
1/2 tsp. black pepper
1/4 cup parmesan cheese preferably Parmigiano-Reggiano*
1 tbsp. fresh parsley or 1 tsp dried parsley 

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.

In a large mixing bowl, add Italian breadcrumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.

Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix. 

Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2" diameter balls.

Bake for about 15-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite Primo Pasta* and Newman’s Own Pasta Sauce*

Recipe and photo credit: Cookerru
*In Flyer Jan 9-15, 2021 

Roasted Cauliflower Kale Salad

Ingredients

For Cauliflower

1 head cauliflower*, leaves removed; bottom stem trimmed
1 tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes

For Salad

1 large bunch kale*, stems removed and leaves roughly chopped
2 scallions, thinly sliced
1/2 cup chopped roasted tomatoes
1/2 cup chopped pitted Kalamata olives
1 tbsp. chopped parsley
1/4 cup crumbled feta

For Vinaigrette
2 tbsp.  balsamic vinegar
1/4 cup olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper 

Instructions

Preheat the oven to 425 degrees F.

Cut the cauliflower lengthwise into 3/4-inch slices. On a sheet pan, toss the cauliflower 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes.

Arrange the cauliflower in a single layer. Roast for 20-25 minutes, flipping halfway through cooking, until browned.

In a large bowl, combine the cauliflower, kale, scallions, tomatoes, olives, parsley, and feta.

For the vinaigrette, whisk together the balsamic vinegar, olive oil, salt, and pepper in a small bowl. Drizzle over the salad.

Recipe and photo credit: Lasting Ingredient
*In Flyer Jan 9-15, 2021