Growing up, we always had Spaghetti and meatballs; it was a dinner staple. As I grew older and began to cook for myself, I drifted away from our family’s traditional meat blend of beef, veal, and pork and started using turkey. I also add a few tablespoons of homemade pesto sauce to the turkey mixture, which I always have on hand in the freezer to give it an extra garlicky kick. And last but not least, I sneak in some healthy organic greens, which my family would typically refuse to eat. Then I turn on some Italian music, open a bottle of Le Senate Cacinello wine from Marche and pretend I am in Italy for dinner, no luggage required.
To make this vegan friendly, substitute the turkey with Ground Beyond Meat. Use a vegan egg alternative. Substitute Parmesan cheese with Violife Plant-Based Parmesan Cheese.
See ingredients, directions and pairings.
1 Recipe Homemade Tomato Sauce
1 pound Ground Organic Turkey Meat
1 cup Homemade Italian Breadcrumbs, see recipe
1/2 cup Parmesan Cheese, grated
1 Egg, lightly beaten
4 tablespoons Homemade Pesto Sauce, see recipe
1 cup Organic Seasonal Greens
3 tablespoons EVOO
Pinch of Sea Salt, to taste
Pinch of Red Chili Pepper Flakes
1 pound Spaghetti