Easiest Way to Make Appetizing Asparagus, Tomatoes, with Meatballs

Asparagus, Tomatoes, with Meatballs. Pasta tossed with sweet tomatoes, asparagus and an amazing balsamic sauce. Perfect for a fast weeknight dinner! We are first going to go to those veggie bins and bust out all the delicious things in there.

I remember back in elementary school I could not stand the taste of meatballs. Add the capers and season with salt and pepper. Drain the gnocchi and allow to drain completely. You can have Asparagus, Tomatoes, with Meatballs using 27 ingredients and 8 steps. Here is how you cook that.

Ingredients of Asparagus, Tomatoes, with Meatballs

1. It's of toppings.
2. It's 2 cup of extra sharp cheddar cheese, shredded.
3. You need 1/3 cup of grated parmesan cheese.
4. You need of meatballs.
5. It's 1 1/3 lb of ground beef.
6. It's 1/2 cup of grated parmesan cheese.
7. Prepare 1 large of egg.
8. It's 1 tbsp of fennel seed.
9. You need 1/3 tsp of salt.
10. It's 1/3 cup of olive oil, extra virgin.
11. You need of sauce.
12. You need 1 tbsp of tomato paste.
13. Prepare 14 1/2 oz of tomato sauce.
14. Prepare 14 1/2 oz of diced tomatoes.
15. You need 1 tbsp of chopped parsley.
16. You need 1/3 tsp of basil.
17. You need 1/4 tsp of ground black pepper, fresh.
18. You need 1 1/2 tbsp of splenda or your favorite sweetener.
19. It's 1 tsp of granulated garlic powder.
20. You need 1/4 tsp of salt.
21. You need of asparagus.
22. It's 1 lb of asparagus.
23. It's 1/4 tsp of salt.
24. It's of broccoli.
25. Prepare 1 lb of broccoli.
26. It's 1/4 tsp of salt.
27. Prepare 1/3 tsp of granulated garlic powder.

Mix the gnocchi together with the basil leaves gently into the tomatoes and capers. I have a habit of buying too much asparagus when it's in season, but it doesn't go to waste! I toss the spears with cherry tomatoes and goat cheese for this side. Be sure to use good quality goat cheese—it makes all the difference. —Holly Battiste, Barrington, New Jersey.

Asparagus, Tomatoes, with Meatballs instructions

1. Add salt, egg, and parmesan cheese, to the beef. Separate the beef into, two equal parts. Add fennel seed to one half..
2. Form the separate beefs into meatballs. I made the fennel seeded ones smaller then the counterparts..
3. Heat oil. Fry the meatballs covered till done turning every so often. A lot of juices will form this is most excellent. When done retain the juice, remove the meatballs and set aside..
4. Cut the woody ends off the asparagus. Then cut in half. add to the juices. Season with salt. Simmer in juices till done. About 7-8 minutes..
5. In another pot add tomatoes, tomato sauce, tomato paste, salt, garlic, parsley, basil, black pepper, and sweetener. Simmer 7-8 minutes. Add meatballs and asparagus. Continue to simmer. When asparagus is done retain juices..
6. To the juices add broccoli, salt, and garlic. Cover and simmer till tender..
7. Add the parmesan and cheddar cheese to the sauce. Simmer 2 minutes covered remove from heat still covered. Let sit 5 minutes..
8. Serve I hope you enjoy!.

Italian meatballs with ground pork shoulder, Italian sausage, bread, ricotta cheese, eggs, and herbs, in a simple tomato sauce with basil and Parmesan. If fresh basil is not available, add a tablespoon of dried basil to the tomatoes before adding to the meatballs. Alternatively, Muir Glen makes a canned. Place the oiled asparagus and sunblush tomatoes onto a griddle pan. Season, to taste, with salt and freshly ground black pepper.