All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

2          C              Onion- fine diced
4          Tbsp         Olive oil
1 1/2     lbs           Fresh ground turkey meat
3           Tbsp        Spice Union Grilln’ & Roastn’ Spice Blend
3/4        C             Panko bread crumbs
1/4        C             Milk
1 1/2     C              Parmesan cheese- grated
1           Tsp           Mustard
2           Tbsp         Ketchup
1           Tbsp         Worcestershire sauce
2           ea            Large eggs

2          ea             Bacon slices- fine diced
1           ea            5.2oz Garlic & Fine Herbs Boursin cheese
3           Tbsp         Cream cheese
3/4        C              Dry white wine
1           C              Chicken stock
1/2        C              Sun dried tomatoes- 1/4 inch slices
1/3        C              Roasted red peppers- 1/4 inch slices
1           C              Heavy cream
3           Tbsp         Italian parlsey- finely minced
12          oz            Dried pasta- cooked until just short of al dente

                             Salt and pepper to taste

​

1. Preheat your oven to 325°F.

2. Preheat a small sauté pan to medium heat. Add 1 cup of diced onion to the sauté pan. Sauté the onion until translucent. Allow the onion to cool to room temperature.

3. In a large bowl, combine the turkey meat, Spice Union seasoning, sautéed onion, bread crumbs, milk, 1/2 cup Parmesan cheese, mustard, ketchup, Worcestershire sauce, eggs and 3 tablespoons of olive oil.

4. With your hands, mix the contents of the bowl until well combined.

5. Cover the turkey mixture and set aside to sit for at least one hour.

6. Shape the turkey mixture into meat balls and place them on a parchment lined baking sheet.

7. Roast the meatballs for 30 minutes.

8. Preheat a very large sauté pan to medium heat. Add the bacon to the sauté pan and cook until the fat is rendered from the bacon.

9. Add the remaining olive oil and diced onion. Sauté the onion until translucent.

10. Add the white wine, chicken stock and sun dried tomatoes to the sauté pan. Reduce the liquid by half.

11. Add the Boursin cheese and cream cheese to the sauté pan. Break up the cheeses so they will melt into the sauce.

12. Add the heavy cream to the sauté pan and bring to a simmer.

13. Add the meatballs to the sauté pan. Cook for 3-4 minutes.

14. Add the pasta to the sauté pan and toss to coat.

15. Add the remaining Parmesan cheese, roasted peppers and parsley to the sauté pan.

16. Toss all the contents of the sauté pan just until the cheese is melted into the sauce.

17. Season to taste with salt and pepper.

18. Serve immediately with a glass of your favorite wine.