Friday, July 30, 2010

Meatballs with Garlic Rotini/Roasted Tomatoes

This dish I thought of while pulling some fresh cherry (St. Nick) tomatoes from the garden and pondering on what to make of 'em. What came out was what my husband said....totally restaurant quality (beaming smile). Everyone likes a good meatball too!


1 cup cherry or St. Nick tomatoes

2 tbls olive oil

pinch of salt / ground pepper


1/2lb Rotini pasta

1/2 cup chopped onion

1 tbls minced garlic OR 2 large cloves minced

Handful of chopped Italian parsley

Salt and pepper to taste

Preheat oven to 350F. Place the tomatoes on a baking sheet or in a baking dish. Cover in oil, salt and paper and combine with hands until all of the tomatoes are seasoned. Bake for about 15 minutes until the skins are broken and smaller in size.


1/2 lb Ground Sirloin

1/4 cup seasoned breadcrumbs

3 tbls light soy sauce

2 tsp Worcester sauce

2 tsp garlic powder

1 tbls Canola oil

pinch of salt / pepper

Using your hands or a fork mix all of the meatball ingredients together in a bowl until well combined. Form into medium meatballs...about the size of a golf ball. In a large skillet/fry pan over medium heat add just a little more Canola oil just so the meatball do not stick. Place the meatballs in the pan and let cook. I shake the pan or turn often so that they cook evenly on each side and don't brown. Cook for about 10-15 minutes until they are slightly firm. Remove from pan and set aside.

Cook the pasta and drain. Save some of the pasta water.

Cook the onions and garlic in the same pan used for the meatballs over low heat until onions are translucent. Add in some pasta water to break up the pieces from the bottom and to make a sauce. Add in the pasta to combine...salt and pepper to taste. Add in the meatballs and tomatoes and top with the parsley. All set!

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