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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!
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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.
