Florence Italy Mortadella Meatball Rigatoni

 

 

 

 

Psalm 48:9-10

    [9] We have thought on your steadfast love, O God,

        in the midst of your temple. 

    [10] As your name, O God,

        so your praise reaches to the ends of the earth.

    Your right hand is filled with righteousness.

 

 

18-20 Meatballs 

1 lb ground Chicken, beef, turkey, pork ( your choice) I used chicken 

1/3 lb Boars Head mortadella (Italian Bologna) found at Publix, chopped in food processor 

1 small onion or 1/2 large onion, chopped

2 T roasted garlic

2 t olive oil

Sauté until tender and at the end add 1 t salt, 1/2 t black pepper and 1 t dried rosemary and 1 t dried basil

Set aside to cool

To make the Meatballs 

In a large bowl add:

Meats 

Veggies herb blend mix, cooled

1/2 c heavy cream

1/2 c three cheese Italian blend 

1 beaten egg 

Mix just till incorporated.

Shape into your desired size Meatball. 

I did 2 inch size.

Refrigerate for 30 minutes before cooking in olive oil. 

Prepare your favorite sauce, red or white. 

I made red sauce.

Sauce 

10 Meatballs cooked in 2 T olive oil, mashed

1/2 t red pepper flakes

Cook until Meatballs are done, around 10 minutes.

Add

1/4 c Cotes-du-Rhône wine (Costco 13.99)

Cook 3 minutes 

Add

1 jar Marinara ( I used Aldi) 

1 can diced tomatoes

1/4 c full fat cottage cheese

To the meat sauce , add wine, cook 3 minutes, add jar of marinara, tomatoes. Cook 2 minutes.

Add cottage cheese.

Let sauce simmer 15 minutes, stirring every few minutes.

Cheeses 

Cottage cheese (spoon teaspoon on each layer to sparsely cover layer)

Parmesan ( light sprinkle) 

Mozzarella ( light sprinkle)

To assemble, add 1 cup of sauce to 1/3 rigatoni and stir.

Ladle a little meat sauce with the rigatoni in bottom of 13x9 pan.

Lightly cover with all the cheeses, repeat 3x.

Add rest of meat sauce to top.

Finish lightly with all the cheeses

Cook

Bake uncovered preheated 350 degree air Fryer for 20-25 minutes until lightly browned.

Cool 10 minutes before serving.