1 lb hot Italian sausage
1 lb lean ground beef
1 egg, beaten
1/2 cup bread crumbs
1/4 cup Parmesan, grated
2 cloves garlic, minced
Salt and pepper

1 batch of simple tomato sauce or 1 jar of spaghetti sauce
3/4 lb spaghetti

Preheat oven to 425 degrees.

Mix Italian sausage, ground beef, egg, bread crumbs, Parmesan garlic, salt and pepper together in a bowl and roll into 1 1/2 inch meatballs.  Place on a greased cookie sheet and bake 10-12 minutes or until no longer pink inside.

Put a large pot of salted water on to boil, and prepare spaghetti according to package directions.  Warm the tomato sauce in a large saucepan.  When meatballs are cooked through, put half of them in the sauce.  Let simmer for a couple minutes and serve over cooked spaghetti.

This recipe is doubled so you can allow half of the meatballs to cool and place in the freezer.  I like to freeze them on the baking sheet and after a couple hours, place the frozen meatballs into a labeled ziplock bag and store in the freezer.  To thaw, place the frozen meatballs into a pot of simmering tomato sauce and simmer until heated through.


Click here for printable version of Spicy Meatballs and Spaghetti

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THE RESULTS?
We loved these meatballs the first night and I LOVED even more throwing together a quick meal with these meatballs the following week.  I need to do more of these recipes!  The other cool thing about these meatballs is that they would taste fantastic as Meatballs Subs and would be a great way to switch up your meals from one week to the next.

P.S. These really aren't that spicy, so they're kid friendly.  If you are looking for spicier, add some red pepper flakes.

Meal Ideas: 

• Spicy Meatballs and Spaghetti + Caesar Salad and/or Garlic Bread

• Spicy Meatballs and Spaghetti + Citrus Spinach Salad

Click here to get a printable version of this week's meal plan and recipes



I love being on the ball with my meal plans: making double of one ingredient to roll over and be used in the next, or making double of a casserole to store in the freezer for those times when you are too tired to cook.  To be honest, this rarely happens for me.  You really have to think ahead, so I thought I'd help you out and be on the ball for both of us this week.


Day 1: Cashew Chicken over Rice with Edamame
This is a quick and delicious chicken to serve over rice.  Our family has recently discovered individual frozen bags of edamame that you steam in the microwave for a couple minutes and then toss with some salt.  The kids love it and it's an extremely easy side dish.

 Day 2: Balsamic Caramelized Onion and Potato Frittata with Salad and Crusty Bread
This is a great dish for enjoying a meatless meal.  Make double the amount of caramelized onions and save the rest for stuffed chicken breasts later in the week.


Day 3: Chicken Stuffed with Brie and Balsamic Caramelized Onions with Rice Pilaf and Peas
Wow, get ready for flavour.  This chicken is sweet and savoury, crunchy and oozing with melty cheese.


For more great meal plans, check out my complete list of meal plans or the Menu Plan Monday links at Orgjunkie.

2 large onions, cut in half lengthwise and thinly sliced into half moons
1 tbsp balsamic vinegar
4 skinless, boneless chicken breasts, trimmed of fat
4 oz Brie, sliced or cut into chunks
1 cup flour
1 cup dry bread crumbs or panko
4 tbsp grated Parmesan
2 tbsp  chopped fresh parsley (optional)
Salt and pepper
2 eggs

Thinly slice the onions. Put the oil in a large heavy bottomed pan and heat over medium high heat and add the onions. Stir and season with salt. Turn down to medium heat. Let caramelize for about 20 minutes, stirring occasionally (frequently if you don't have a heavy bottomed pan.) Once the onions are golden and caramel colored (but not burnt), pour in the balsamic, stirring to pick up the sugars on the bottom of the pan. Let cook for about a minute, then remove from the heat.

Preheat the oven to 400 degrees.

Place the chicken on a cutting board, and cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Stuff each breast with about a quarter of the caramelized onions and a quarter of the Brie; close the flap, press it down firmly, and set them aside on a baking sheet. Don’t worry that they aren’t sealed around the edges.

In a shallow dish, combine the bread crumbs, Parmesan, parsley, and salt and pepper to taste. In another dish, lightly beat the eggs with a fork, and in a third dish place the flour.  Holding a chicken breast together, dip it in the flour, then the beaten egg, coating it on both sides, then in the bread crumb mixture, turning it over to coat it well. Repeat with each chicken breast.

Drizzle a little oil into a large ovenproof skillet set over medium-high heat. Cook the chicken breasts until browned on one side, then turn them over and place the skillet in the oven. If you don’t have an ovenproof skillet, brown the chicken breasts on the other side, then transfer them to a baking sheet or dish and put them in the oven.  Bake the chicken for 15-20 minutes, until no longer pink inside. (Poke them with a sharp knife to peek if you can’t tell.) Serve immediately.


Click here for printable version of Chicken Stuffed with Brie and Balsamic Caramelized Onions

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THE RESULTS?
Steve and I went nuts over these things.  Every bite of chicken had a perfect contrast of textures and flavors...Steve couldn't stop raving.  Our kids, on the other hand, weren't crazy about the onions, but ate everything else happily.  I was smart and made double the amount of balsamic caramelized onions when I made this frittata, so that cut out a good chunk of the prep time for me.