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
- 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.
- 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.