Some Sundays you just want to sit back and enjoy a nice dinner. For moments when you also want that meal to be medicated, here’s a weed-infused meatball recipe that’s easy to make and delicious to enjoy.
The sauce is made in a pressure cooker (if you don’t have one, they’re seriously worth the investment). Start with 28 ounces of stewed tomatoes. Spoon in two tablespoons of tomato paste, a diced onion, half a cup of Italian-style chicken broth, a half-cup of medicated olive oil, four to six cloves of diced garlic, two tablespoons of garlic salt, a bunch of basil, and salt and pepper to taste. Set the temperature on the cooker to 130 degrees Fahrenheit and cook on the two-hour setting. Take some shredded mozzarella and make little, teaspoon-sized balls. Put these aside.
In a separate bowl combine a pound of 90 percent lean ground beef with a cup of diced caramelized onions. Mix in two whole eggs, a half-cup of pecorino romano, two tablespoons of Italian herbs, a tablespoon of garlic powder, a cup of Italian-style breadcrumbs, and salt and pepper to taste. Pour a half-cup of cannaoil over the mixture and sprinkle in a tablespoon of chopped basil. Mix with your hands.
Using a small measuring cup, scoop out some of the minced meat mixture. Make a little well in the center of the patty and put in one of the cheese balls, forming the meat into a ball around it. In a deep pan, heat up a third-cup of weed-infused oil and sauté the meatballs. Pour the tomato sauce over them as they cook and mix well. Cook while covered until the meatballs are browned and finished. Enjoy alone, on a sandwich or with some pasta.