Roast Tomato Meatball & Tortellini
A simple homemade sauce made of roasted cherry tomatoes, served with delicious meatballs and cheese tortellini
Equipment
Ingredients
- 24 oz Refrigerator Cheese Tortellini
For the Roasted Tomato Sauce
- 2 pints Cherry Tomatoes
- 1 White Onion cut into 8 even wedges
- 4 Garlic Cloves peeled
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- ½ cup Fresh Basil Leaves
- ½ cup Olive Oil
- 1 tbsp Honey
- 1 tbsp Worcestershire Sauce
- ½-1 cup Water depending on desired consistency
For the Meatballs
- 1½ lb Ground Beef
- 1 cup Italian Breadcrumbs
- 1 Egg beaten
- 1 tbsp Dried Minced Onion
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
Instructions
- Preheat oven to 400degF
- On a parchment paper covered rimmed baking sheet, add tomatoes, onions, fresh basil and garlic. Sprinkle with salt, pepper, thyme and oregano. Drizzle with olive oil. Place in oven and bake for 30 minutes (a small bit of charring is fine, but don't let it burn).
- In a mixing bowl, add meatball ingredients and thoroughly combine. Using a two ounce scoop to portion into meatballs. Roll between your hands to form into balls. Line out on a parchment paper covered baking sheet with a cooking rack on top (spray with cooking oil if desired). Place in oven to bake for 30 minutes.
- Start water boiling for tortellini.
- Remove both trays from oven and let rest 5 minutes. Transfer tomatoes to a mixing bowl and let cool another 10 minutes.
- Add Worcestershire, honey and half cup of water to bowl and then blitz with immersion blender. Keep blitzing until smooth. Add water (a tablespoon, at a time) until sauce is at desired consistency.
- Add tortellini to boiling water and cook as directed by the package. Carefully drain in a colander.
- Add a portion of tortellini to a shallow pasta bowl. Add a portion of meatballs (6-8) then ladle sauce over top. Sprinkle with parsley, if desired.
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