Check Out David Michael's Recipe of the Month: Bill's Special Potato Salad!

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Check Out David Michael's Recipe of the Month: Summer Pasta with Chicken and Spinach Meatballs!

http://www.dmflavors.com

For Pasta Sauce

• 1 pound Assorted fresh mushrooms - sliced
• 1 1/2 Tablespoons Olive oil
• 28 ounces San Marzano Tomatoes - canned - undrained
• 2 Tablespoons Tomato Paste
• 14 ounces Low Sodium Chicken Broth
• 8 ounces Tomato Sauce
• 4 Tablespoons Pesto - Homemade or Store Bought
• 2 Cloves Garlic -- Minced
• 2 Teaspoons Oregano - dried
• Salt & Pepper to taste
   

For Meatballs

• 10 ounces frozen chopped spinach -- thawed and drained and squeezed dry
• 4 eggs -- mixed
• 1 cup dried bread crumbs
• 1/2 cup grated fresh Parmesan cheese
• 2 Tablespoons minced onion dried
• 2 cloves garlic -- minced
• 2 pounds ground chicken
• 1/2 teaspoon Ground Black Pepper
• Salt to taste 1/2 -1 teaspoon to taste (fry or microwave a small amount of mix to adjust taste)

Directions for the meatballs:

In a bowl combine the spinach,eggs, bread crumbs, cheese, onions, garlic, salt & pepper and mix well.

Add the ground chicken and gently mix well. Over mixing can cause the meatballs to become rubbery. Check seasoning by mixing and then cooking a small amount either in the microwave or fry pan. Adjust the seasoning if necessary

Form into meatballs using a size 40 scoop or about 1 - 2 inch meatballs. Wetting the scoop or your hands helps form a clean meatball

Place on a shallow tray that has been sprayed with a "pam" type spray. Spray the tops as well.

Bake at 400 F for 20 minutes or until internal temperature is 150 F. Meatballs will cook further in the sauce.

Directions for the sauce:

Heat a nonstick skillet. Add the oil followed by the mushrooms, saute until tender.

In a non reactive pan mix the tomatoes (If whole break into chunks), paste,sauce and chicken broth together. Add the garlic and oregano and bring to a boil.

Lower the temperature to a simmer and add half of the pesto and let cook 10 minutes until slightly thickened. Add the meatballs and mushrooms and cook until thickened about another 10 -20 minutes. Add the remaining pesto and adjust seasonings.

Serve over pasta, garnished with additional parmesan