Not a lot to report today but know that this is a relatively easy meal. Simple ingredients and steps. Mind you the pasta is definitely an acquired taste… if you aren’t a mustard fan, skip it and serve with whatever makes your belly happy!
1 lb ground chicken
3-4 mushrooms chopped finely (I use portabella)
Gouda 3 slices
1/2 c breadcrumbs
Spinach (just a small handful)
1 tsp garlic powder, salt, pepper
1 tbs rosemary
Breakfast ham slices
Dijon mustard (or 2 tbs each horseradish yellow mustard)
1 c heavy cream
1/4 chopped ham/bacon
1 tsp rosemary
2 cloves finely chopped garlic
1 tsp olive oil
pinch salt and pepper
Angel Hair Pasta (but any will do)
Large Muffin/Cupcake pan
Directions: Mix together chicken, chopped mushrooms, breadcrumbs, egg, garlic powder, rosemary, pepper and salt. Form into six balls – using half slice of cheese in center of ball. In muffin pan layer: 3 slices of ham, spinach and sliced mushroom, place ball on top, top with slice of cheese. Bake at 400 for 30-40 minutes.
While meatballs are cooking make sauce and pasta- sauté chopped ham, add oil and garlic to pan add a tsp of water to help garlic from burning. Add mustard and rosemary, salt and pepper. Slowly add heavy cream mixing well. If too thick add water a little at a time. When pasta is done, lightly drain and mix into sauce.