Tortellini and Meatballs

This recipe combines McCormick’s Basil & Garlic Tortellini recipe with Maria’s Italian Meatballs (with a few alterations). Easy to make and filling to eat, it was a big hit in my family.

Basil & Garlic Tortellini

• 1 tablespoon oil
• 1 8 oz package sliced mushrooms
• 1/2 can (about 7 oz of a 14 1/2 oz can) diced tomatoes, undrained
• 3 tablespoons McCormick Basil & Garlic seasoning blend
• 1 8oz package cheese tortellini, cooked and drained
• grated Parmesan cheese (if desired)

Directions

In a large frying pan, heat the oil on medium-high heat. Add mushrooms, stirring frequently for 5 minutes.

Add tomatoes and seasoning and bring mixture to a boil, stirring occasionally. Simmer for 5 minutes.

Meanwhile, prepare tortellini by following the instructions on the packaging. Serve tomato and mushroom sauce over tortellini. Garnish with cheese if desired.

Italian Meatballs

Note: this recipe makes a ton of meatballs (over two batches)! You may want to adjust the portions as needed.

• 1 lb lean ground beef
• 1/2 cup bread crumbs
• 1/4 cup water (add more as needed)
• 1/4 cup grated Parmesan cheese
• 1 medium onion and garlic (Or, if you’re feeling lazy, I just used McCormick Basil & Onion Seasoning)
• salt and pepper
  

Directions

Mix all ingredients together in a large bowl, but add the water gradually, not all at once. Once the mixture is moist (but able to hold together), shape meatballs into desired size and place on a broiler pan (I didn’t have a broiler pan so I just used a deeper cookie sheet). Broil the meatballs until they become brown on the top side and then flip them over to broil the other side. Keep a close eye on the meatballs at this stage as they cook quickly.

Serve with tortellini and enjoy!

Tip

Wet your hands before shaping the meatballs. It’ll make shaping the meatballs easier.