Made with Parmigiano Reggiano D.O.P. from the Emilia Romagna region of Northern Italy
with Meatballs & Artichokes
1 – 10 oz. pkg. Giovanni Rana® Alfredo
6 oz. cooked artichokes (if using jarred or canned, rinse thoroughly)
2 cups bread crumbs, preferably grated from a stale loaf of bread
1 lb. ground meat (beef, veal, pork, or a combination)
2 cloves garlic, grated
½ cup grated Parmigiano Reggiano
1 generous tsp. kosher salt
3 Tbs. extra virgin olive oil
1 Tbs. fresh chopped parsley or fresh oregano leaves
freshly ground black pepper
If you grated your own bread crumbs, soak them in a little milk and squeeze them dry. Add all meatball ingredients to a bowl and incorporate well with your hands. Form into balls about the size of a rounded tablespoon.
Brown the meatballs in extra virgin olive oil over medium heat in a large skillet, working in batches if necessary. Do not crowd the pan. Remove meatballs to paper towels to drain and cover with foil to keep warm.
In a separate pan, warm Alfredo and artichokes over medium heat, stirring occasionally until hot; about 3-4 minutes. Plate meatballs and top with artichokes and Alfredo mixture. Finish with herbs and a freshly ground black pepper.