Here at Jar Goods, we believe that less is more. By pairing down the portion size of this Italian favorite into tapas, this recipe allows you to have your meatballs and eat them too. Perfect with salads and steamed vegetables as sides, this meal will fill you up without slowing you down.
1 lb Pasta of your choice, we had linguine on hand
1 tablespoon olive oil
1 large egg
1/3 cup milk
2 teaspoons Worcestershire sauce
1 white onion, finely chopped
1/4 cup plain breadcrumbs
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup chopped flat-leaf parsley
1 pound ground turkey
1-2 tablespoons of Jar Goods Classic Red, Classic Spicy, or Classic Vodka per meatball
Basil to garnish
Preheat the oven to 425 degrees.
Place a large pot of water on boil for pasta. When it comes to a boil, add salt and pasta and cook to al dente. Depending on the type of pasta, that can take anywhere from 4 to 12 minutes. Drain the pasta, coat with a tablespoon of olive oil to keep the pasta from sticking.
While the water is boiling, begin to make the meatballs. In a large bowl, whisk together egg, milk, Worcestershire sauce, and salt and pepper as needed. Stir in onion, breadcrumbs, cheese, and parsley into the mixture. Add turkey, and mix until combined. Roll mixture into 1 1/2-inch balls.
Place on a place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake meatballs 15-20 minutes, until no longer pink. An instant-read thermometer inserted into the center should read at least 165 degrees.
After the the meatballs have cooled for a few minutes, set aside 3 meatballs per person and freeze the rest for later.
In a small nonstick pot, heat the Jar Goods Very Special Tomato Sauce of your choice at medium heat.
While the sauce is heating, separate the pasta into small piles. Take a fork and rotate the pasta, creating a nest. Place the next on your serving bowl or plate. Place a meatball on top of the nest. Repeat until you have the desired portions. Garnish with basil and Parmesan cheese.