1 multigrain roll (eg Kaiser or hamburger)
1/4 cup milk
1/2 tsp salt
1/4 cup minced fresh parsley
1/4 cup ground flax
3 cloves garlic, minced
2 tbsps grated Parmesan cheese
1 lb lean ground chicken
1 container spicy pasta sauce (650-700 mL)
1 cup tomato juice
1/2 cup vodka
2 cups diced fresh or frozen vegetables
1 lb flat pasta (linguine, fettuccine, tagliatelle)
Tear multigrain roll into small pieces the size of the end of your small finger and place in a shallow dish. Pour milk over bread and allow milk to soak in.
In a large bowl, beat egg then stir in salt, parsley, flax, garlic, Parmesan cheese and chicken. Add bread to meat mixture and stir until well mixed. Shape into 24 meatballs (watch video for a "hands free" way to make meatballs and chicken burgers).
Combine pasta sauce, tomato juice, vodka and vegetables in a large pot. Bring to a boil, reduce heat and simmer 10 minutes. Carefully puree sauce using a hand blender.
Gently slip raw meatballs into hot sauce, cover with a lid and simmer 30 minutes or until meatballs are cooked through.
Cook pasta according to package instructions. Divide pasta onto plates, top with meatballs and sauce. Serve with freshly grated Parmesan or Romano cheese.
Tip: Make the full amount of sauce even if you’re feeding fewer people. Refrigerate or freeze the sauce for a quick pasta lunch or supper another time. Reheat sauce in the microwave and enjoy.