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Instructions |
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I took the sausage out of the casing and rolled them into little
meatballs. Ingenious, right? I can’t take credit for it though
‘cause I was inspired by this recipe from the cool folks at White
On Rice Couple.
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I melted a tablespoon of ghee in a large cast iron skillet over
medium heat. When the pan was hot, I fried the mini meatballs
in a single layer in the pan until they were browned on all
sides.
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I added about ½ a jar of Rao’s marinara sauce and brought
the sauce to a boil. Then, I covered the pan and simmered the
sauce on low for about 5 minutes. I rinsed off the kelp noodles
in a colander and added them to the meatballs and sauce.
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I covered the pan and simmered the sauce and noodles for a
few minutes until the noodles were tender. The softened
noodles resemble Asian bean thread noodles so don’t expect
them to have the taste and texture of Italian pasta. Hell, you
can leave out the kelp noodles and still have a quick and
yummy meal.
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Originally Submitted
1/5/2013
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