Giant Meatball with Garlic Chive Goat Cheese

Ingredients

• 16 oz Ground Beef, 80/20 Fine
• 10 oz Italian Sausage, Mild Ground
• 6 oz Bacon Bits
• 6 oz Baby Spinach
• 8 oz Goat Cheese, Plain
• 4 oz Panko Bread Crumbs
• 2 ea Large Egg
• 3 oz Garlic, Whole, Peeled
• 1 Tbsp Oil, Olive
• 2 Tbsp Coarse Salt
• 6 oz Half & Half Creamer
• 3 Tbsp Green Scallion
• 32 oz Marinara Sauce Chunky
• 1/8 oz Coarse Black Pepper
• 8 oz Parmesan Cheese, Grated
• 1/8 ea Parsley, Chopped

Preparation

1. Preheat oven to 400°F. In a piece of foil place the garlic and olive oil. Seal tight and roast for about 35 minutes. Place 2 cups of water into a saute pan and bring to a simmer. Place the spinach leaves in the water for about 30 seconds. Drain the spinach then dry with a paper towel. Dice the green onion and place it in a food processor with the roasted garlic, spinach, goat cheese and 2 oz. of the half and half. Add 1 tsp. of salt and blend until smooth. Set aside.
2. For the meat balls, blend the bacon in a food processor until very smooth. Remove and place in a large bowl with the sausage and ground beef. Add all the other ingredients and mix very well with your hands. Make into 5 oz. meat- balls. Place the meatballs on a baking sheet and cook for approximately 35 minutes. Remove the meatball from the oven and place them in a large pot. Add the marinara sauce and let simmer for another 30 minutes. Serve the meatballs on top of a smear of the goat cheese.

• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 5 - ISSUE 1 • WINTER 2017
• Tags: Beef, Dinner, Entrée, Lunch
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