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Here’s a fun twist on spaghetti and meatballs and classic chicken parm. We combine the two into a new dish we call chicken meatball parmigiana. Serve with your favorite pasta and our delicious red sauce.
Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, parmesan cheese, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until well combined. Add ground chicken and gently mix to incorporate. Wet hands to prevent mixture from sticking then roll into golf-ball-size rounds.
In a deep skillet, heat oil over medium heat. Add bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add meatballs and one jar of Classic Red. Stir gently to coat the meatballs in the sauce. Bring to a simmer, cover, and transfer to the oven to bake until meatballs are cooked through about 18 - 20 minutes.
Top with mozzarella and bake until the cheese melts, about 4 minutes longer. Serve over your favorite pasta. Top with more Jule's if needed.... which is almost always the case! 🍅
Who says a red sauce joint only opens for dinner? Our recipe takes a cue from traditional Shakshuka: eggs poached right in a skillet of Classic Red tomato sauce, topped with charred asparagus and fresh herbs. Grab a crusty loaf, pour the coffee, and make Sunday morning count.
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
