Sunday, February 28, 2010

Spaghetti with Turkey Meatballs

I used and altered version of Giada De Laurentis' recipe for turkey meatballs. 
1 small onion
3 cloves of garlic, minced
1 large egg
1/4 cup of dried bread crumbs
3 Tbsp ketcup
1/4 cup chopped fresh Italian parsley (you can get this at most grocery stores and it's not expensive)
1/2 cup grated parmesan cheese
1 tsp salt
1/4 tsp pepper
1 lb ground turkey 
3 Tbsp olive oil 
Simple Red sauce (recipe follows)

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs.Place into your crockpot. Then add the tomato sauce. Cook on low for 7 1/2 hours, stirring occasionally.

When the meatballs are cooked through, cook the Whole Grain Spaghetti noodles as per package directions and then drain them and added them to the crock pot.

Red Sauce

1 large onion, chopped (about 1 cup)
2 large cloves of garlic, finely chopped
2 (14oz) cans of diced tomatoes Italian style, undrained
1 (8 oz) can mushroom pieces and stems, drained (optional, I don't use this)
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh or 1 tsp dried basil leaves
1 tsp salt

Cook beef, onion and garlic in a skillet over med heat until beef is brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

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