Turkey Meatballs with Wheat Pasta and tomatoe sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.04 tbsp Pepper, black 4 tbsp Basil 5.04 cloves Garlic 2 tsp Lea & Perrins, Worcestershire Sauce 16 oz Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry) 24 oz Turkey, Ground turkey, 93% lean .5 cup Progresso Bread Crumbs - Italian Style 1 tsp crushed red pepper flakes (by TORI7HARRISON) 1 large Egg, fresh, whole, raw 3 Cup Stewed Tomatoes, Canned, No salt 1 large Onions, raw 1 medium (2-1/2" dia) Onions, raw .5 tsp Thyme, fresh .5 tbsp Oregano, ground .1 individual packet Granulated Sugar 1 tbsp Extra Virgin Olive Oil 6 cup Spinach, fresh
Turkey Meatballs
Preheat oven to 400.
Saute onion, garlic and red pepper flakes for 5 minutes until translucent in saute pan with 1 tbsp olive oil. Add the chopped up spinach and saute for another 5 minutes. Add 1/3 cup of water or stock the worcestershire thyme and oregano. I use veg stock. Cook till evaporated. And chill to room temperature.
In a large bowl mix 1/2 cooked ingredients, turkey and egg. Make sure that the breadcrumbs are evenly distributed. Make sure that the mixtures is still moist and can still be molded into balls. Do not overwork. You want it moist enough where it is almost difficult to roll into balls. Roll into balls and place onto baking sheet or sheet pan (should make 24-2" meatballs). Bake at 400 for 16-20 minutes. Turn at least twice to brown.
Sauce
Use the remaining half of the cooked ingredients and add the chopped tomatoes into food processor and chop up saving the juices. Add tomatoes to saute pan. Add additional spices. Leave on Medium Low heat so the sauce is just bubbling not boiling. Add a pinch of sugar.
Put meatballs in the sauce to bubble for a few minutes making sure to coat them in the sauce.
Pasta
Boil according to box instructions taking out two minutes early. Take a cup of the hot water and all to sauce. Drain pasta and add to sauce and meatballs for the remaining two minutes covered.
Serves 12.
Preheat oven to 400.
Saute onion, garlic and red pepper flakes for 5 minutes until translucent in saute pan with 1 tbsp olive oil. Add the chopped up spinach and saute for another 5 minutes. Add 1/3 cup of water or stock the worcestershire thyme and oregano. I use veg stock. Cook till evaporated. And chill to room temperature.
In a large bowl mix 1/2 cooked ingredients, turkey and egg. Make sure that the breadcrumbs are evenly distributed. Make sure that the mixtures is still moist and can still be molded into balls. Do not overwork. You want it moist enough where it is almost difficult to roll into balls. Roll into balls and place onto baking sheet or sheet pan (should make 24-2" meatballs). Bake at 400 for 16-20 minutes. Turn at least twice to brown.
Sauce
Use the remaining half of the cooked ingredients and add the chopped tomatoes into food processor and chop up saving the juices. Add tomatoes to saute pan. Add additional spices. Leave on Medium Low heat so the sauce is just bubbling not boiling. Add a pinch of sugar.
Put meatballs in the sauce to bubble for a few minutes making sure to coat them in the sauce.
Pasta
Boil according to box instructions taking out two minutes early. Take a cup of the hot water and all to sauce. Drain pasta and add to sauce and meatballs for the remaining two minutes covered.
Serves 12.
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 7.3 g
- Cholesterol: 55.5 mg
- Sodium: 175.1 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 6.2 g
- Protein: 17.6 g
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