spaghetti w/turkey meatballs
chewing is optional with these turkey meatballs. they are very light and extremely tender. my husband, who loves red meat, devours them! please feel free to substitute with the meat of your choice.
ingredients:
- 1 tablespoon canola oil -
- 1 lb ground turkey -
- 2 slices of wheat bread - processed to crumbs
- 1/3 cup parmesan cheese -
- 1 large egg - beaten
- 1 tablespoon worcestershire sauce -
- 1 teaspoon italian seasoning -
- 1/4 cup onion - chopped fine
- 2 cloves garlic - minced fine
- - sauce
- 1 tablespoon canola oil -
- 1 onion - chopped
- 2 cloves garlic - minced
- 1 teaspoon italian seasoning -
- 1 tablespoon tomato paste -
- 1 (28 ounce) can crushed tomatoes -
- 1 tablespoon sugar -
- 1 cup beef broth -
instructions:
- place the ground turkey, bread crumbs, italian seasoning, parmesan, salt/pepper, egg, onion and garlic in a bowl. combine very lightly with a fork. using your hands, dipped in water, lightly form the mixture into 2-inch meatballs.
- pour the canola oil a large pot and heat over medium to high heat. in batches, very carefully place the meatballs in the oil and brown them well on all sides turning carefully with tongs or a fork. this should take about 10 minutes for each batch. please don't crowd the meatballs. remove the meatballs to a plate covered with paper towels.
- for the sauce: heat the canola oil in the same pan. add the onion, garlic, salt/pepper and italian seasoning and saute over medium heat for about 5 minutes. add the tomato paste and cook for another 5 minutes until lightly brown. add the crushed tomatoes and sugar and scrape up all the brown bits in the pan. add meatballs back in and stir in the beef broth (you do not have to use all the broth) to the desired thickness of your choice. cover and simmer for about 25 minutes or until meatballs are cooked through. serve hot on cooked spaghetti.
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