Marvelous Meatballs

Makes: 48 Meatballs   Prep time: 15 minutes

Cooking oil spray
2 lb. ground beef
1 C. dry bread crumbs
2 Lg. Eggs
1/3  C. Milk
1 tsp. onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper

Preheat oven to 375 degrees. Line the bottom of a broiler pan with foil and spray the pan rack with cooking spray.  Place beef in a 2-qt or larger bowl. Add bread crumbs, eggs, milk, onion powder, basil, salt and pepper. Mix well with hands or a spoon. Using a cookie dough scoop, form 48 meatballs, giving each one a quick roll with your hands to smooth, then place on broiler pan rack (Or use heaping tablespoons to form the meatballs with your hands).  Bake the meatballs until brown and cooked through, 35 to 40 minutes. Serve immediately or cool and freeze for future use. Defrost in the microwave or refridgerate over night.

Spinach- Artichoke Cheesy Tortellini

1 (10 oz.) box Frozen Spinach, thawed and drained
2 Tbls. Olive Oil
1 Tbls. Butter
3 Garlic Cloves, chopped (or substitute garlic powder)
1 small onion, grated
2 Tbls. flour
1 C. Chicken Broth
1 C. Heavy Cream
1/8 tsp. Nutmeg
1 (14 0z) can Water-packed Artichike Hearts, drained and chopped
1 C. grated Parmesan or Romano Cheese
1 lb. Cheese Tortellini

Heat a deep skillet over medium heat with the oil and butter. When butter melts, add garlic and onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a light boil. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in Artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. Drain and toss with spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if desired.
Serves 4-6 (as side dish, serves more)