Turkey Meatballs with Angel Hair Pasta

INGREDIENTS:

• 1 organic egg
• 1 medium yellow onion, finely diced
• 5 cloves garlic, finely minced
• ½ cup chopped flat-leaf parsley
• ⅓ cup freshly grated parmesan
• ¼ cup rolled oats
• 1 ¾ tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 1 tsp. Solspring^® Whole Black Peppercorns, freshly ground
• 1 tsp. dried oregano
• ½ tsp. crushed chill flakes (optional)
• 1 lb. organic ground turkey
• 1 jar Solspring^® Garden Vegetable Italian Pasta Sauce
• ½ Tbsp. Solspring^® Balsamic Vinegar of Moderna
• 1 box of Solspring^® Angel Hair Pasta, as desired
• Cooking oil of your choice, as desired

INSTRUCTIONS:

1. Preheat your oven to 375°F.
2. In a large bowl, whisk the egg, and mix in the onion, garlic, parsley, parmesan, oats, salt, pepper, oregano, and chili. Add the turkey, and fold together with the other ingredients.
3. Line a large baking sheet with parchment paper. Using your hands, roll the turkey mixture into balls (size is your preference), and place on the baking sheet spaced apart slightly.
4. Place in the oven and bake for 15 to 20 minutes, until fully cooked through.
5. While the meatballs are cooking, boil water for the pasta, and make the sauce by combing the pasta sauce, balsamic vinegar and fine salt in a small pot over low-medium heat. Cover, and let simmer.
6. Cook the pasta in generously salted water until al dente. Drain and return to the pot, drizzling with cooking oil of your choice and setting aside, covered until ready to serve.
7. Turn the oven on to broil, and let the meatballs brown on top for 5 to 7 minutes until golden. Carefully remove from oven.
8. To serve, portion out the pasta into each bowl, cover with sauce, then add your meatballs.
9. Drizzle your dish with more cooking oil of your choice, crack some black pepper over top, and grate more parmesan, if desired. Serve hot, and enjoy!