Spicy Pork Meatballs With Spinach Cream Sauce

Ingredients

• 1 20oz package Johnsonville Hot Italian Sausages, made into 25 meatballs and optionally frozen overnight
• 1 Lg Yellow Onion, diced
• 2T Tomato Paste
• 1T Garlic Paste
• 2T Butter
• 2T AP Flour
• 2C Whole Milk, room temp
• 2C Beef broth
• 1 12oz package Chopped Spinach, frozen or fresh equivalent
• 1T Parsley, dried or fresh
• 1/2T Italian Seasoning, dried

Steps

1. In a heavy pot or braiser over medium heat, Brown the meatballs, stirring often and leaving covered.
2. Once the meatballs are browned and there is a nice layer of grease in the pan, introduce the onions and cook until translucent.
3. Add the tomato and garlic pastes and cook 2 minutes.
4. Introduce and melt 2T of butter.
5. Move the food to the edges of the pan, and allow the oil to pool.
6. Mix the flour into the pool and cook, roughly 2 minutes, insuring no clumps form.
7. Slowly introduce the milk, a quarter cup at a time. The flour and oil mixture should completely absorb the milk before adding more. A thick paste will form, then slowly turn into a recognizable gravy.
8. Add the beef broth, whisking to incorporate.
9. Add the Parsley, Italian Seasoning, and Spinach.
10. Cook until meatballs reach 165F and sauce is thickened.
11. Serve with Radiatori pasta and optionally top with mozzarella cheese slices.