Mardi Gras Meatballs

AATC's Mardi Gras Meatballs over Pasta

1 lb ground beef

1 Andouille sausage,diced

1/2 cup bell pepper,diced

1/2 cup onion,diced

1/3 cup bread crumbs

1 Tbsp cracker meal

3 eggs,beaten

2 cloves garlic,diced

Some lemon zest to taste

Pinch of salt and pepper

2 Tbps olive oil

1 Tbsp butter

Pasta

1 cup bowtie pasta

1 can diced tomatoes

1/3 cup heavy cream

1/2 Tbsp garlic,minced

Heat a skillet and add olive oil.Cook sausage,onion,peppers until browned.Combine beef and sausage mixture along with bread crumbs,basil,salt pepper,lemon zest and cracker meal.Mix well by hand and roll into about 3 inch diameter meatballs.Get your pasta water hot and salted;drop pasta.Usually takes about 8-9 minutes.Heat tomatoes,and garlic,then add heavy cream,then simmer.Now heat olive oil and butter.Cook meatballs until nice and crispy brown on all sides.Serve over pasta for a great dish anytime but especially around Mardi Gras!Enjoy!!!

Thank you,

Mark Giorgi

All Around Town Catering

205-568-8610

Noon Cooking - January 22, 2013