There’s nothing better at a party than a good meatball. And despite the fact that I have to use an entire Tide-to-go pen anytime I come near them, I will still inhale those suckers like it’s my job.
This is Dunny’s patented recipe, and it’s sure to produce a leftover-free pot. Most meatball recipes I’ve encountered involve BBQ sauce, so I like the Lexington twist of jelly and cocktail here.
You can make these in any pot on the stove, but I love a crock pot because it allows you to munch continuously and you get to use those fun little decorative toothpicks.
And no matter what you do, make sure to get the highest quality balls you can. I know Dunny always does. Heyyyyo!
2 bags frozen meatballs (around 50)
2 8 oz. jars red currant jelly
1 12 oz. jar Heinz cocktail sauce
1 box beef broth
- From Dunny: “Pretty much dump and stir occasionally til heated through.”
Couldn’t have said it better myself.
All pasta recipes are welcome at Nummynumnum but even better if they involve goat cheese. Below is a recipe from good friend Chef Leah. I have a feeling this will be a lot more people’s go to pasta recipe after first try. – ts
Chef Leah says: This is my go-to recipe for when I have someone over for dinner but don’t have a lot of time to prep or cook OR if I am cooking for a picky eater! You can make the sauce while the pasta and meatballs cook and then just toss and serve!
One 4 oz package goat cheese
2 oz fat free cream cheese (about 1/4 of the block)
3 garlic cloves
2-3 fresh basil leaves
1 package baby spinach, de-stemmed and coarsely chopped
1 package fresh pasta (i use fettuccine but you can use anything)
1 package frozen meatballs or turkey meatballs (you can obv make these, but SO much faster not to)
1/2 package cherry tomatoes
- Combine garlic cloves, goat cheese, cream cheese and 3-4 large handfuls of spinach and basil leaves in food processor and blend until creamy and bright green. set aside.
- Cook pasta, heat up meatballs in microwave or skillet, whatever is easier.
- While those are cooking, cut cherry tomatoes in half and put in large serving bowl with remaining spinach. Add cooked meatballs to bowl (i cut mine in 1/4’s), pasta and creamy pesto sauce. Mix, add Parmesan cheese and serve!
Chef Leah’s note: you can also add a cubed block of fresh mozzarella cheese at the end to make even more amazing. The sauce is also delicious on other meats, as a sandwich spread and as a dipping sauce.
This sauce was easy. And it was also easily the best marinara I’ve had in a while. I think the carrot really brings something to the texture and taste. And you get to use an immersion blender which always makes me feel very chef-like and professional. 2 good things in my book.
Furthermore, anything that could make me forgive Mario Batali for wearing those hideous Crocs is something to take note of. I hate those things. I mean, my pajamas are comfortable, but I don’t wear them to the office. Put real clothes on. You’re a grown-ass man.
6 tbsp virgin olive oil
1 Spanish onion, diced to 1/4-inch
4 cloves garlic, thinly sliced
4 teaspoons fresh thyme leaves (or 1 tsp dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
1 tbsp fresh parsley, chopped
salt to taste
- Add oil to a sauce pan with onions and garlic. Cook over medium heat until translucent but not brown (about 10 minutes).
- Add the thyme and carrot. Cook 5 minutes more.
- Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes. Add these fantastic meatballs and serve over angel hair pasta. Molto bene! (That’s Italian y’all. Don’t say we never taught you anything.)