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There’s a lot of talk on the world wide webs lately for portion sizes. Smaller, healthier plates, tiny portions, get skinny tricks and fast track plans to your resolutions. Welp, this Girl Carnivore isn’t buying it. I am not saying that anything more than one cheeseburger should be considered a single serving. Duh. I’m saying, this girl ain’t going hungry. I work hard and play hard. Then I come home and hand make all of my food. I am damn well going to enjoy it. No, this is not a skinny meal. And no, every meal from the GC kitchen isn’t slathered in a rosemary cheese sauce, I do practice moderation from time to time (a personal resolution of mine is even to mix up our meals a bit more in this house).
But I won’t be guilted into the foodie fitness fad. I don’t eat that way, and I don’t think a lot of you do either. Yes, we should all use common sense about what we eat. Veggies and fruit are important. Nothing I write here is going to drive that further home. Not binging on carbs all day every day and wondering why those slim fast shakes aren’t working is just silly. A healthy amount of exercise, heck on some days, any exercise, it’s all important for the balance of things But tonight after the blood sweat and tears I put out today (lies, it was cold, I stayed inside wrapped in comfy sweaters and avoided the icy roads even though I really wanted to go to the rock gym), these smoked rosemary meatballs are pretty important. And the pile of creamy mac and cheese they are piled atop of.
If you’ve earned it, chow down and enjoy.
- 8 sprigs fresh rosemary
- 1 egg lightly beaten
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh snipped parsley
- 1/4 cup milk
- 1 teas dried Italian seasoning
- 1 teas salt
- 1/4 teas ground pepper
- 1 lbs ground beef
- 12 oz bulk Italian sausage
- 4 cups water
- 8 cloves garlic unpeeled, crushed
for the Rosemary Mac and Cheese
- 6 oz pasta
- salt and pepper
- 2 cups milk
- 1 rosemary stalk plus1 tbs chopped rosemary
- 1/2 cups Velveeta cheese diced
- 4 oz creamy chevre
- 2 oz Parmesan cheese grated
- 2 oz fontina cheese grated
- Combine the rosemary sprigs in a bowl with just enough water to cover. Let sit for 2 hours.
- Combine the egg, bread crumbs, Parmesan cheese, parsley, milk, Italian seasoning, salt, and pepper min a large bowl. With your hands, stir in the ground beef and sausage. Mix well to combine. Shape into 16 meatballs. Cover and chill for at least 2 hours.
- When ready to cook, toss the rosemary sprigs with wood chunks in your smoker and preheat. Add water to a drip pan with the crushed garlic according to manufacturers directions. Cook meatballs for 1 and a half hours or until internal temperature reaches 160 degrees F.
- Meanwhile, boil the pasta and drain in salted water for al dente noodles per the instructions on the box.
- Heat the milk in a large sauce pan with the rosemary stalk over medium heat. Add the Velveeta and stir gently to melt. Remove the rosemary after 7 to 10 minutes, when the Velveeta is melted through. Stir in the remaining chevre, Parmesan, and fontina until melted. Add the chopped rosemary and allow to thicken 5 to 8 minutes over a low simmer. Season with pepper and pour over prepared pasta. Toss to coat.
- Serve rosemary-smoked meatballs over creamy rosemary mac and cheese for extra umph!