1 package (1-pound) gluten-free pasta
1 pound ground turkey
3  large eggs
1 cup freshly grated Parmesan cheese
1/4 cup potato starch
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1  recipe Vodka Sauce (below), heated
 freshly grated Parmesan cheese, for serving

1/4 cup olive oil
1 tablespoon butter
1 cup finely diced yellow onion
2 cloves garlic, minced
2 cups heavy cream (can use half-and-half or light cream)
1 can (8 ounces) peeled tomatoes, chopped
1 cup (8 ounces) tomato sauce
1/2 cup vodka
1/3 cup chopped fresh parsley
1/3 cup freshly grated Parmesan cheese
 salt
 freshly ground black pepper

In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.

Preheat the oven to 350°F. Grease a baking sheet with nonstick cooking spray.

In a large bowl, combine the turkey and eggs. Add the cheese, potato starch, garlic, basil, oregano, and salt. Mix together well.

Form the meat mixture into 2-inch balls. Place the balls on the prepared baking sheet and bake for 15 minutes. Turn the balls over and bake for 15 minutes more.

In a large bowl, slowly and gently fold the cooked meatballs into the Vodka Sauce. Let the meatballs sit for about 5 minutes before serving to absorb some of the sauce.

On a serving plate, ladle the meatballs and sauce onto the pasta and serve with additional cheese.

To make Vodka Sauce, in a medium saucepan heat the oil and butter over medium-high heat. Add the onions and garlic, and cook, stirring until the onions become translucent, 5 to 7 minutes. Add in the cream, tomatoes, tomato sauce, vodka, and parsley. Bring sauce to simmer, stirring frequently, for 8 to 10 minutes. Stir in the cheese until blended. Add salt and pepper to taste.

Serve the sauce immediately over gluten-free pasta, or, once cooled, store in an airtight container. The sauce will keep in the refrigerator for up to 5 days. You can freeze the sauce for up to 3 months.