It’s been a fun week so far. Last night a few of the ladies from our PTA decided we needed a girl’s night out. It was a lot of fun and we stayed out past 10 on a week night! LOL. Today our school put on a volunteer tea for those of us that have been volunteering with the PTA and other school activities. It was lovely with iced tea and baked goods. A treat in the middle of the week and I got to see the kids on an off kid week. Bonus! Now if the pending thunderstorms hold off until we get the dogs walked, well, we’ll just be riding high.
At our farmer’s market I bought some ground hot Italian sausage and I wanted to do some meatballs. I saw an idea for using apples and sage. Once again though the pin was considered spam and didn’t give me a recipe. That’s ok though, I was able to come up with something. 🙂
I made our homemade pasta first so it was ready to go.
I was pleased to see our sage was doing well again this year so I had some fresh sage at hand. The plants only last about three years or so.
Peel and chop about 1/2 a cup of apple. Give the rest to the optimistic dogs at your feet. I swear the mantra is “drop it, drop it, drop it”. In a small bowl mix about a pound of the sausage, the apple, chopped sage, and salt and pepper to taste.
Form the sausage into balls and heat up olive oil in a skillet. Brown both sides.
Bake the meatballs at 375F/190C until cooked. In the meantime prepare the sauce. Chop up some onion and a couple cloves of garlic and saute in the pan that browned the meatballs. Slice up mushrooms and add to the mixture and saute for a few minutes.
Add a cup of reisling and a cup of chicken stock and bring to a simmer. Reduce about a third.
Add about 3/4 cup of milk or cream to the dish. Bring to a low simmer but do not boil. Add the meatballs and the cooked pasta.
Grate fresh parmesan cheese over the dish and serve. I do like the pairing of sage and apple and it went well with the spice of the sausage.