Creamy Tomato Orecchiette and Meatballs

Is this… an actual update… from… The Blueberry Bison?!

Woah, woah, woah! It is!

excitedlouise

I know, I know, I’m in a bit of excited shock too. So what’s been going on?! Well, among other things…

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.comIn August of last year we bison made our way from Cleveland all the way up to New England (which was a very time-consuming move from start to finish). We were hoping to jump right back into blogging after things got settled — did I mention this new place has fan-tastic natural light? — but as anyone who isn’t fortunate enough to be a professional blogger knows, sometimes it can be a bit… difficult (to say the least) to keep up with a blog just for fun, especially when “real life” obligations call.

Long story short, Johnny got busy in a professional kitchen and unfortunately I was diagnosed with multiple chronic illnesses that have radically changed both of our lives, so needless to say… The Blueberry Bison fell by the wayside. *cue the sad music*

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

With all of that being said, though, we’ve been eager to get back to it! And while I can’t promise we’re back in full-time mode just yet, I can share with you Johnny’s latest delicious dinner creation: Creamy Tomato Orecchiette and Meatballs!

recipe1To prepare the fried pork meatballs:

1 lb ground pork
1/8 cup minced onion
¾ cup breadcrumbs
1 egg
1 tsp salt
3 Tbsp ground carrot
1 tsp Italian seasoning
¼ cup milk

Mix all ingredients together until well-combined. Form into very small half-ounce balls. Deep fry until golden brown.

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.comTo prepare the creamy tomato basil sauce:

2 Tbsp garlic paste
1 tsp Italian seasoning
2 tsp granulated garlic
2 tsp baking soda
1 can of crushed tomatoes
1 can of tomato sauce
1 tsp salt (or to taste)
2 cups heavy cream
2 Tbsp fresh basil, chopped

Mix all ingredients (except heavy cream and fresh basil) in a medium-sized saucepan over medium-high heat. Let reduce for about 15-20 minutes until thickened, then add heavy cream and reduce for another 15-20 minutes. If consistency is too thin, add a small cornstarch and water slurry to help it out. Last but not least, add fresh basil and remove from heat.

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

Serve with orecchiette pasta and top with parmesan curls.

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

Advertisements

Tell us what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s