Wednesday, April 27, 2011

Spaghetti & Turkey Meatballs


Spaghetti & Turkey Meatballs 
Serves 3-4 

6-8 oz spaghetti (half dollar-sized bundle) 
1-1/2 cup pasta sauce (your favorite store-bought variety it fine)
1 lb lean ground turkey 
2-3 cloves garlic, grated or minced
1/4 small onion, grated
1 tsp Italian seasoning
1/4 cup Italian bread crumbs 

In a medium bowl, use your hands to mix ground turkey with grated garlic and onion, Italian seasoning, bread crumbs, salt and pepper. Do not over-process. Score into four even sections, then divide each section into three. Roll into balls. 

Heat a large skillet over medium high heat. Drizzle pan with canola oil. Once the pan is heated, add meatballs and cover. Turn over meatballs after 2-3 minutes. Cover and cook 2-3 more minutes. Check the inside of one meatball to see if juices run clear. If so, remove to a plate to cool. If not, rotate and cook another 2-3 minutes. 

Meanwhile, fill a 3 quart sauce pan with water and bring to a boil. Add spaghetti noodles and add 2 or 3 pinches of salt to the water. Cook to al dente. 

In the same skillet used for the meatballs and leaving the stuck-on pieces, heat again to medium-low heat. Add spaghetti sauce and use a wooden spoon to scrape off the bits of cooked-on meat into the sauce. Add in meatballs and cook until everything is heated through. 

Serve sauce and meatballs (3 per person) over pasta. 


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