"Meatballs and Cheese Sauce Alvolanche"

Meatballs And Cheese Sauce Alvolanche

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deborah boggs


Hi everyone, this is one of the inspired recipes that will be in my book soon. This recipe came to me when I realized that the texture of meats are all different and there could be more than one recipe for any occassion you choose. In this recipe you can use grounded turkey, grounded chicken, grounded beef or even grounded veal if you want to make it Italian style. I love meatballs but found that when eating beef it would give me indigestion. I know so many people that have the same problem so I thought about how to do this , tested it with all the meats listed above one by one then combined all of them together in another genre. It made a smashing hit at an event over 4 years ago at Martin's West Pavillion in Baltimore MD. The ingredients in this dish can be eaten by all people regardless of your condition (depends on the kind of meat you perfer). Try it you will like it.


★★★★★ 1 vote

about 12 people
1 Hr
1 Hr 30 Min



  • 1 1/2 lb
    ground beef,ground chicken,ground turkey or ground veil
  • 1 small
    sweet or vidilia onion sauteed until soft to touch
  • 3 pinch
    salt and pepper combined
  • 1 Tbsp
    balsamic vinegar (sweet)
  • 2 dash(es)
    minced garlic
  • 1 pkg
    turkey, chicken, or beef broth (dryed)
  • 1 pkg
    italian dressing mix, italian bread crumbs (if making it italian style)
  • 2 box
    thin spagetti sticks or use any pasta of your choice
  • 1 1/2 can(s)
    regular bread crumbs
  • 1-2 lb
    asiago cheese, grated, medium cheedar, strong mozerella or plain american cheese sauce
  • 1 large
    green pepper sauteed until soft or add green peppercorns to your dish while marinating

How to Make "Meatballs and Cheese Sauce Alvolanche"


  1. Break your meat up in a large cooking bowl before you add anything to it. While this dish requires a period of marination it's best to us a deep bowl so that all of the ingredients for the meat balls with have room enough to expand and allow the flavor to be equally disbursed throut the meat.
  2. Add all dry ingredients first and then the wet and sauteed ingredients last.
  3. Make sure that you have allowed all of the ingredients to be mixed with your hands or a large wooden or Plastic spoon (some metal spoons do not make a good stirring or blending tool) to avoid the taste of metal or the taste metallic in your mouth use the tools used in this note. Certain ingredients such as vinegar has a tendency to cling to metal while the meats are raw.
  4. Marinade all of these ingredients for 1 hour in your refrigerator covered with plastic wrap. Some may want to prepare it for the next day so overnight is okay as well. The time will not take away from the taste after it's cooked at all.
  5. Use your sense of judgement in making the size of the meatball. A quarter size shape of meat should be a pretty good portion since the meat shrinks a little.
  6. Sautee the meat balls in Olive oil or bake if you perfer..if on top of the stove cook and rotate the meatballs until they are brown on the out side and juice is spilling from the corners of the meatballs.
  7. Boil one pk. of Spagetti Sticks at a time as you may have meatballs and sauce leftover for another meal. "Do not cook both boxes unless you are sure about the number in attendance for your occassion.
  8. Drain Pasta (of your choice) until all water is gone from it. Plate your Pasta and spoon the meatbaslls and drippings from the pan onto the Pasta
  9. Add Cheese Sauce or other cheeses right on top of your mountain of Pasta and meatballs. (melt other cheeses in a microwave and pour it on individually if you choose to) AFTER ALL IT IS AN AVOLANCHE (:
  10. NOTE: Don't be alarmed if your meat falls apart at times. While presentation is good. It's about the taste and all the love and hard work you put into it for the people you LOVE

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About "Meatballs and Cheese Sauce Alvolanche"

Course/Dish: Chicken Beef Turkey
Regional Style: Italian

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