Under the Tuscan Moon Meatballs with a Pecorino-Parmesan Risotto

  • 10 oz. bag Mama Lucia Italian-Style Meatballs
  • 1 Tbsp. olive oil
  • 4 c. fresh spinach
  • 4 garlic cloves, roasted
  • 1 tsp. grated nutmeg
  • 14.5 oz. can diced tomatoes with rosemary and oregano
  • 1/3 c. chopped roasted red and yellow peppers
  • 1 Tbsp. Tuscan seasoning (I use McCormick)
  • 1 Tbsp. dried orange peel
  • 1/3 c. sliced black olives
  • 1 c. good red wine
  • 1 Tbsp. butter
  • 1/2 tsp. sea salt
  • 1 tsp. ground black pepper
  • 1 box Parmesan risotto
  • 2 fresh sprigs rosemary
  • 1/3 c. grated Pecorino Romano (reserve 4 Tbsp.)

Place large sauté pan on medium-high heat and add olive oil. When oil is hot, sauté fresh spinach and roasted garlic, and then add nutmeg. Stir well, turn heat to low, and add tomatoes, peppers, Tuscan seasoning and orange peel, stirring to incorporate. Add black olives and red wine, and simmer for 10 minutes.

Meanwhile, place meatballs on a cookie sheet and put in preheated 425°F oven for 6-8 minutes. Remove and place on paper towel to drain. Add meatballs to sauce and simmer for 15 minutes, adding butter, salt and pepper the last 5 minutes. Stir until butter is melted. This gives the sauce a real richness.

Prepare risotto according to package directions, adding butter and Pecorino Romano cheese. Stir well and remove from heat. To serve, fill large martini glasses halfway with risotto and top with sauce and meatballs. Garnish with reserved cheese and a fresh rosemary sprig. Serve with a glass of red wine and lots of love!