Seared Parmesan Meatballs

There's really not much else I can say about this recipe other than it's the perfect spaghetti-n-meatballs meatball! (Honestly, I could eat them by themselves, but it seems to be more socially acceptable to eat them with spaghetti.)

You will need:

- 1 lb Italian flavored ground pork sausage
- 1 egg
- 3 slices of basic sandwich bread (crumbled)
- 1/3 cup minced red onion
- 3 TBS grated parmesan cheese
- 2 tsp garlic powder
- 1 tsp basil
- tiny pinch of cumin
- 2 tsp salt
- 2 TBS olive oil
- 1 (15 oz) jar of your favorite marinara or red sauce

Place a deep skillet on medium-high heat. Drizzle olive oil in the bottom of skillet. While you are allowing the pan to get HOT combine the remaining ingredients (except red sauce) in a large mixing bowl. Mix thoroughly, your hands work best. Once pan is hot enough to sear, form mixture into 1 inch meatballs and place in pan. Do not crowd the pan, you may have to sear meatballs in shifts. The meatball should turn a dark brown quickly (10-15 seconds) on the side closest to the pan. Be careful not to burn them. Turn the meatballs and sear the other side. It is important to remember that you are NOT trying to cook the meatball all the way through. You are just trying to get a good sear on all sides in order to keep the meatball together. (I know I keep using the word "sear" alot but it is absolutely crucial to this recipe!) Once all the meatballs have been seared, reduce the heat to low-medium. Return all the meatballs back to the pan and pour red sauce over the top. The sauce and meatballs should be simmering lightly now. NOT boiling. If you need to, reduce the heat further. Cover the skillet and allow simmering to continue for 15-20 minutes. Serve with spaghetti or any other pasta that pairs well with your sauce.

Yield: About 20 meatballs

Short-Rib & Spinach Lasagna Rolls

This dish quickly became a new family favorite! It is absolutely DECADENT!!

You will need:
1 can of your favorite spaghetti/red sauce (I use homemade-the recipe will follow.)
1-2 lbs the fattiest boneless shortribs you can find
2 cups finely shredded Mozzerella cheese
2 cups finely shredded Parmesean cheese
2 TBS grated Parmesean (the powdered stuff)
1 can beef broth
3 tsp garlic powder
2 (heaping) TBS powdered onion soup mix
Not fresh- Oregano, Basil, Parsley
1 large box lasagna noodles (NOT oven ready)
1/2 cup 2% or whole milk
3 large hand fulls of fresh spinach

Preparation time: 4 hours
Yeild: 3-4 persons

You will need a crockpot or ceramic dish with cover. In said container, combine beef broth, onion soup mix, garlic powder, and a few pinches of oregano, basil, and parsley (its ok if they are generous pinches). Mix well. Add your short ribs. If you are in a crockpot cook on medium heat, if you are using an oven (make sure to cover) cook on 300* F for 2- 2.5 hours. Meat will start to look flaky or shred easily with a fork when it is done. Once meat is done, allow it to rest in its juices for about 5 minutes. Then remove it from juice and shred with forks. Again, it should fall apart easily. Set aside. Prepare lasagna noodles as is recommended on package. While lasagna is cooking prepare a regular size (9.5x11'') glass/ceramic casserole dish by spreading about 4-5 TBS of your sauce on the bottom. DO NOT USE COOKING SPRAY! Set aside. In a large sauce pan bring milk to a light boil. Then slowly add all of the mozzerella cheese and half of the shredded parmesean. Make sure to stir constantly to prevent scorching and help melt evenly. Once creamy texture has been achieved slowly stir in spinach. Continue stiring constantly until spinach is wilted. Remove from the heat and stir in meat. Allow to sit (off the heat) for about 3 or 4 mins to allow the oils in the cheese to set up slightly. Noodles should be cooked by now. Lay out noodles on cutting board. Place about a TBS of filling on one end of a noodle and the roll it up and place in a pan. Continue doing so until the pan is full. Spread any remaining filling over the top of the rolls. Then pour spaghetti/red sauce over the top. Spinkle remaining shredded parmesean over the top. Then dust the top heavily with grated parmesean. Sprinkle with oregano, basil and parsley and bake in the oven for 10 minutes on 375* F. After baking, allow to cool some and ENJOY!