It’s one of those weeks where a quick and semi-classic like Spaghetti and Meatballs sounded just perfect! With a twist, of course… Out of the freezer came the Turkey Meatballs that I had previously made and stored in one-dish portions. I had a jar of Emeril’s Vodka Sauce in the cupboard for awhile, and I’ve been meaning to try it. It’s got natural ingredients / no preservatives, which is of interest to me. I added that to some whole wheat spaghetti, along with some Parmesan cheese, and called it dinner!
The sauce was pretty tasty. I’m usually not a big fan of tomato-based sauces, unless it’s homemade and has lots of flavors along with the tomatoes. And that doesn’t happen all too often. If there’s too much sauce on a pizza, you’ll find me scraping it off… always have, probably always will. But vodka sauces seem to be a happy medium for me, for those few times I’m in a more traditional pasta and sauce type of mood. And this one was pretty good… even if it was from a jar. 😉
Also, I used the convection feature on the “toaster oven” when warming up the turkey meatballs. I’m not at all familiar with that yet. But I did find that it gave the meatballs a nice and crunchy-crisp outside while keeping the inside moist and tender. I’m going to have to play around with that some more… Here’s a pic of the meatballs heating up:
It felt kind of like a comfort food sort of meal… Familiar and yummy!