Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, asparagus, tomatoes, with meatballs. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Asparagus, Tomatoes, with Meatballs is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Asparagus, Tomatoes, with Meatballs is something that I’ve loved my entire life.
Asparagus meatballs Asparagus meatballs are a spring, tasty and light second course, prepared with seasonal ingredients, a tasty recipe that you can bring. Add the cherry tomatoes and peas. Pour the chicken stock into the pan and bring the mixture to a simmer.
To get started with this particular recipe, we have to prepare a few components. You can cook asparagus, tomatoes, with meatballs using 27 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Asparagus, Tomatoes, with Meatballs:
- Make ready toppings
- Make ready extra sharp cheddar cheese, shredded
- Take grated parmesan cheese
- Get meatballs
- Take ground beef
- Get grated parmesan cheese
- Get egg
- Make ready fennel seed
- Take salt
- Take olive oil, extra virgin
- Prepare sauce
- Get tomato paste
- Prepare tomato sauce
- Prepare diced tomatoes
- Prepare chopped parsley
- Make ready basil
- Get ground black pepper, fresh
- Take splenda or your favorite sweetener
- Take granulated garlic powder
- Get salt
- Make ready asparagus
- Take asparagus
- Make ready salt
- Prepare broccoli
- Prepare broccoli
- Get salt
- Make ready granulated garlic powder
When asparagus is done retain juices. Using tongs or a slotted spoon, transfer the asparagus to a colander, rinse with cold water, and pat dry. Transfer the asparagus to a medium bowl, add the caper vinaigrette, and toss to coat; season to taste with salt and pepper. Keep the water boiling for the egg.
Instructions to make Asparagus, Tomatoes, with Meatballs:
- Add salt, egg, and parmesan cheese, to the beef. Separate the beef into, two equal parts. Add fennel seed to one half.
- Form the separate beefs into meatballs. I made the fennel seeded ones smaller then the counterparts.
- Heat oil. Fry the meatballs covered till done turning every so often. A lot of juices will form this is most excellent. When done retain the juice, remove the meatballs and set aside.
- Cut the woody ends off the asparagus. Then cut in half. add to the juices. Season with salt. Simmer in juices till done. About 7-8 minutes.
- In another pot add tomatoes, tomato sauce, tomato paste, salt, garlic, parsley, basil, black pepper, and sweetener. Simmer 7-8 minutes. Add meatballs and asparagus. Continue to simmer. When asparagus is done retain juices.
- To the juices add broccoli, salt, and garlic. Cover and simmer till tender.
- Add the parmesan and cheddar cheese to the sauce. Simmer 2 minutes covered remove from heat still covered. Let sit 5 minutes.
- Serve I hope you enjoy!
Tonight's dish is a take on Spanish "albondigas," or meatballs. We're using a few unique ingredients for signature Spanish flavor: golden raisins add pops of sweetness to the beef (also seasoned with bright, piquant garlic), while Castelvetrano olives elevate our tomato sauce with their buttery, briny notes. As a hearty, creamy base, we're combining brown rice with seasonal asparagus and. Mix asparagus, peas, and half the onion salt (reserve remaining for meatballs) in provided tray. In a mixing bowl, combine ground pork, ricotta, panko, and remaining onion salt.
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