by Jennifer Burns, Utah’s Own
- 1/2 pound lean ground beef or turkey
- 1/2 pound Tennessee Pride Country Sausage
- 1/3 cup fine dry bread crumbs
- 3 medium cloves garlic
- 1 teaspoon dried leaf basil
- 1 medium onion, finely chopped
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 2 tablespoons water, or as needed
- 2 teaspoons canola oil
- 1 teaspoon olive oil
- 1 shallot, diced
- 1 cup spaghetti sauce
- 1/2 cup Cornaby’s Raspberry Chipolte or Raspberry Jalapeno Sauce
- Salt and Pepper, to taste
Combine the first 8 ingredients. Dipping fingers in the water, shape into meatballs, about 1 1/2 to 2 inches in diameter. Bring a large frying pan up to a medium high heat. Cook the meatballs on all sides until cooked all the way through. (10-12 minutes or until internal temperature reaches 165 degrees).
Place on a serving plate covered with tinfoil. In the same pan, add the olive oil. Sauté the shallot for 1-2 minutes. Add the spaghetti sauce. Heat through for 2-3 minutes. Serve with the two dipping sauces: pour the red sauce in a bowl and the Cornaby’s sauce in a bowl.
