Jar Goods is a prime example of “less is more”.
These simple, pure tomato sauces are next level. I’m a huge fan of Rao’s, but even they’re put to shame when compared to Jar Goods. Seriously, your taste buds might not even be able to comprehend how insanely good these guys are.
Their short list of non-GMO ingredients are basically just tomatoes, water, oil, onions, garlic and spices, but they’re absolutely bursting with flavor and have a rich, thick, comforting consistency. PLEASE don’t tell my grandma, but if I had to choose between these and her authentic Italian sauce, I might just have to side with them. I’m not even sorry!
I made the coziest fall lasagna with their vegan vodka sauce and some Beyond Meat, and also served their their classic sauce over spaghetti squash and Daiya stuffed meatballs. I could have sworn I’ve shared that recipe before, but maybe not, so I’m adding it here with all the Jar Goods deliciousness. Their spicy variation is also impeccable, as is their beet pesto, which I’ve been adding to pizza and just scooping out onto crackers.
I know homemade sauce is hard to beat, but if you’re looking for quick, easy and authentic Italian cooking, you gotta get yourself some Jar Goods! And there’s no better/easier meal than these incredible mozzarella-stuffed Beyond Meat meatballs 🙂
BEYOND MEATBALLS
2 thawed Beyond Meat burgers
1 tsp garlic powder
1 tsp dried minced onion
Black pepper to taste
1 cup shredded vegan mozzarella (I used Daiya here, but typically use Violife or Miyokos)
Pasta or roasted spaghetti squash
Jar Goods Classic sauce
- Preheat oven to 400 degrees
- Mix together Beyond Meat garlic powder, onion and black pepper until well incorporated
- Divide into six pieces
- Form into small patties, stuff with 2 tbsp or so of mozzarella and then fold back over into a meatball
- Repeat six times
- Place on a greased baking sheet and bake at 400 degrees for 30 minutes, turning halfway through
- Serve over pasta and sauce!
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