Stuffed Meatballs


2 lb. italian sausage
12 small mozzarella balls
1 large (28 oz.) can diced tomatoes
1 container store bought pesto
1/4 cup white wine
pinch crushed red pepper flakes
fresh basil (optional)
1 lb. whole wheat pasta


Divide sausage into 12 parts, wrap it around the cheese balls. Cover a baking sheet with olive oil. Bake meatballs at 350 for 45 minutes (or so) – keep an eye on them, you’re looking for browned but not overcooked. Heat tomatoes w/ pesto, wine, red pepper flakes, heat through and cook gently for a while. Gently blend the whole thing with an immersion blender to break up the big chunks. Optionally top with a little chopped fresh basil. Serve the whole thing with whole wheat pasta. Oven-roasted broccoli is great on the side, as are fresh greens.



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