About
So what's for dinner? Well, we can guarantee this one will be on your regular rotation going forward! Next Week's Dinner is a collection of deliciously succulent and savory meatballs, creamy chickpeas, and a rich tomato sauce all mingling together to create the most delicious flavor. Parmesan cheese and mixed greens on top make Next Week's Dinner the kind of meal you'll want immediately!
Ingredients
- 1 1/2 pounds pork and fennel sausage links, casings removed
- black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and whole, crushed
- 1 (14-ounce) can chickpeas, rinsed and drained
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup water
- salt, to taste
- parmesan cheese, optional, to taste, grated, for serving
- mixed greens, optional, to taste, for serving
Directions
Step 1 -Season the sausage links with the black pepper.
Step 2 -Form the sausage links into meatballs, about 1 1/2 tablespoons in size.
Step 3 -In a large, heavy-bottomed pan over medium heat, add the olive oil.
Step 4 -Add the meatballs to the hot oil and cook, while turning them occasionally, until they are golden on all sides, about 4-5 minutes.
Step 5 -Add the crushed garlic cloves to the pan and cook, while tossing to coat, until fragrant, about 1 minute.
Step 6 -Add the chickpeas, the tomatoes and their juices, the tomato paste, the wine, and the water to the meatball mixture and stir to combine.
Step 7 -Bring the meatball mixture to a simmer.
Step 8 -Season the meatballs mixture with the salt and the black pepper.
Step 9 -Cook until the meatballs reach an internal temperature of 165 degrees F and the sauce has thickened, about 8-10 minutes.
Step 10 -Serve topped with the parmesan and the mixed greens.
