Meatballs and Pasta!

Tonight’s dinner is a meatball and pasta dish! Here are the ingredients!

· 1 tablespoon of the Bohemian Forest Seasoning – from Savory Spice Raleigh

· 2 teaspoons of the Hickory Smoked Sea Salt- from Savory Spice

· 1 package of Al Fresco Tomato and Basil chicken meatballs- cut into eights

· 1 cup of Yellow Tail Chardonnay

· 5 cloves of finely chopped garlic

· ¾ of a white onion cut into thin slivers

· 1 box of Barilla Gemelli pasta

· 1 tablespoon of olive oil- for the pasta water

· 1 tablespoon of salt- for the pasta water

· 1 bag of frozen peppers and onions

To start with, I set a large pot of water to boil and added in some salt and olive oil. When it reached a roaring boil, I added in the pasta and cooked it for 12 minutes.

I heated up a large skillet on medium heat, added in the garlic and onion, and cooked it until it was a nice golden color. I added in the cut up meatballs, the wine, and the seasonings and let it simmer together while I waited for the pasta to finish cooking. Once the pasta was done, I drained it and added it straight in with the meatballs. I let it cook together for a minute or so to absorb all the flavors and then served.