This is a wonderful and quick meal to get the kids involved in the kitchen. They will especially love to mix the meatballs and roll them into little balls. I shared this one with a coworker and she says her kids ask for it on a weekly basis.
Tomato Caper Pasta
½ onion, chopped
1 T. butter
1 tsp. coarse salt
1 tsp. cracked pepper
¼ tsp. celery seed
2 cloves of garlic, minced
8 oz. Tomato Sauce (I use Ingles’ Happy Harvest organic brand)
1-2 T. Shiraz, or your favorite wine
1 T. dried basil
1 T. capers, drained
2 c. whole grain pasta, cooked and drained
Fresh parmesan cheese, grated
Cook pasta according to package instructions. Drain and set aside.
Meanwhile, in skillet over medium heat, saute chopped onion and garlic in butter. Add salt, pepper, and celery seed. Cook until transluscent.
Add tomato sauce, Shiraz, basil, and capers. Simmer until reduced to desired thickness.
Stir in drained pasta. Garnish with grated parmesan cheese. Serve hot with Turkey Feta Meatballs (recipe below). Serves 4.
Turkey Feta Meatballs
1 lb. ground turkey
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Texas Pete (or your favorite hot sauce)
4 oz. container of crumbled feta cheese
Combine all ingredients and mix well. Take your rings off and mix with your hands. It really is the most effective method. Let it be a stress reliever for you. Roll into 1″ balls.
Heat 1 Tbsp. of olive oil in a skillet over Medium to Medium High heat. Cook for approximately 8-10 minutes (4-5 minutes on each side), till browned. Since turkey is poultry, you will want to make sure it’s thoroughly cooked (no pink) to avoid food borne illnesses.
Serve on top of Tomato Caper Pasta (recipe above).