When I was little, I had a rock collection. It started with a box of colorful polished stones from my great-grandfather and trilobite fossils from the parks near our house in Cincinnati. With every Girl Scout camping trip (with its natural fossil-hunting expedition) and every visit to a museum gift shop, it would grow. Whenever my dad came home from a business trip, he brought with him some stones or gems for my collection. I still have my rock collection, stashed in the closet of my bedroom in Minnesota.
Now I collect recipe ideas. I have a long list of recipe ideas from books, magazines, blogs, restaurants and my own imagination. Some are on index cards. Some are in a notebook. Some are just on a piece of card stock I carry with me from cookbook to cookbook when I am on a brainstorming spree.
Replicating my dad’s manicotti has long been on that list. In fact, I think it appears multiple times on the list. It was always the dinner I requested on my birthday, spinach and ricotta and beef stuffed into rolled pasta and covered in marinara sauce. And yet somehow, I still haven’t made it myself.
Funny enough, these meatballs ended up tasting just like my dad’s manicotti filling. I’m not sure how– I used arugula and parsley where he uses spinach, mozzarella where he uses ricotta. But still, they taste exactly like manicotti filling.
You have lots of meal options when it comes to these meatballs. Try serving them alone or over pasta with a marinara sauce. They would also be great with an arugula pesto. Ingredients Instructions
You have lots of meal options when it comes to these meatballs. Try serving them alone or over pasta with a marinara sauce. They would also be great with an arugula pesto.