Step it up a bit…

A friend of mine is the owner and founder of a wonderful line of pure food items. The line is called “Vino de milo” from Athens Ohio. You can find these products in many stores in Ohio and other states as well. So I picked up a jar of- Artichoke Fennel with Chardonnay pasta sauce and just stepped it up a bit. I didn’t add anything to the sauce…just a few extras to make it special.
Check out the website for more products.

Turkey Meatballs in Artichoke Fennel with Chardonnay Pasta Sauce over Spinach 
By The Gourmet Farm Girl

1 fennel bulk- roasted
extra virgin olive oil
Sea salt

1/2 pound ground turkey
1  cup of soft bread torn into pieces
1/2 cup milk plus extra if needed
1 egg
1 tablespoon Worcestershire sauce
3 gloves of roasted garlic (or 1/2 teaspoon granulated garlic)
1 green onions finely chopped
1/2 teaspoon dried mustard
1 teaspoon dried basil

2- 25 oz. jars of Vino de milo Artichoke Fennel with Chardonnay sauce
6 cups fresh spinach leaves
Cooked pasta of your choice
1 small block of Parmesan cheese

Preheat oven to 425

Cut the leaves off of the fennel bulb and cut the bulb in to slices and place on a baking pan. Drizzle with olive oil and salt. Roast the slices for 30-40 minutes or until till brown and caramelized. Remove and set aside.

While the fennel roasts, make the meatballs

In a medium size mixing bowl add the turkey and all of the ingredients except fennel, oil, sauce and spinach leaves. Mix with your hands till well blended and moist. Add a bit more milk if needed (if it seems dry) Mixture should be very moist but hold together.

With a small ice cream scoop; place a scoop of the mixture onto a baking sheet sprayed with oil and bake the meatballs for 15 minutes; remove from oven and turn them; finish baking for an additional 5-7 minutes  (Remember they are going to cook more in the sauce)
Should yield about 6-8 meatballs

Pour the pasta sauce into a large pot and heat; add the meatballs and reduce to simmer.

Make enough pasta for 6  servings; drain and set aside

Place a cup of spinach leaves onto each plate or bowl, top with pasta, grate some cheese over the pasta, top with sauce and some meatballs.  Garnish with a few slices of the roasted fennel.