Sauce
- 2 tbsp light, extra-virgin olive oil
- 1 28-oz bottle of V8 vegetable juice
- 6 fresh basil leaves, torn into small pieces
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
Meatballs
- 1 pound ground turkey, dark meat
- 1⁄2 lb ground chicken, dark meat
- 1⁄2 lb ground veal
- 1 large sweet Vidalia onion, finely chopped
- 1 large egg
- 1 cup Pecorino Romano cheese, freshly grated
- 1 cup fine, regular breadcrumbs
- Salt and ground black pepper generously
1 package of your favorite pasta, prepared according to package directions.
- 1.
Mix together the turkey, veal, and chicken. Add the egg and onions. Season generously with salt and pepper.
- 2.
Add the breadcrumbs and mix well. Form small meatballs, about 1 ½ inches in diameter. Do not pack them too tightly so they remain tender when cooked. Set aside on a large baking sheet lined with parchment paper.
- 3.
Heat the oil over medium heat in a large, heavy-bottomed nonstick skillet.
- 4.
Add the meatballs in small batches to avoid overcrowding the pan and fry for 5 to 6 minutes or until the bottom is browned and slightly crispy. Flip them over and cook until golden brown, about 5 minutes.
- 5.
Add the V8 vegetable juice seasoned with basil and oregano. Add the garlic.
- 6.
Add the brown sugar and stir gently.
- 7.
Cover and cook over medium-low heat for 10 minutes. Remove the lid and let the sauce reduce until thickened, stirring gently from time to time. Be careful of splatters.
- 8.
Adjust the seasoning with salt and pepper.
- 9.
In a large serving dish, gently toss the drained, unwashed pasta with the meatballs in their sauce. Sprinkle with Pecorino Romano cheese and fresh parsley. Serve.
Bon Appetit!
- Note.
For a thicker sauce, reserve 1⁄2 cup of the pasta cooking water and add it along with the V8 vegetable juice.
