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Spaghetti and Turkey Meatballs

Spaghetti and Turkey Meatballs
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Prep Time: 25 min Serves: 2
Cooking Time: 1 min Yield: 8 meatballs
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Besides the fact that you’re cooking it from scratch, a homemade sauce contains zero preservatives and far less sodium and sugar than the store-bought versions. And you can forego the fatty, ground cuts of pork, beef and sausage that usually go into making meatballs. Ours are made with turkey, baked in the oven and then simmered in sauce. Low in calories and high in protein, turkey is also a good source of iron, zinc and potassium.



1. Warm a large saucepan over medium heat. Spray with vegetable oil. After 1 minute, added minced garlic and cook another minute. Then add chopped tomatoes and cook 2 minutes. Add 1 cup water, season with salt and pepper, then simmer for 30 minutes.
2. Meanwhile, lightly mix ground turkey, egg, parsley, Parmesan and breadcrumbs, being careful not to overwork. Form golf ball sized meatballs and set on a sheet pan or large plate.
3. Warm a large saute pan over medium-high heat. Once hot, spray with vegetable oil. After 1 minute, add ⅓ of the meatballs to the pan and cook all sides until the meatballs are golden brown on the outside (about 2-5 minutes). Then remove to the sauce and cover.
4. Repeat twice more with remaining meatballs.
5. Once all the meatballs are in the sauce, cover and cook at medium-low a half hour.
6. Set a large pot of water on the oven and bring to a boil, then salt.
7. Remove, reserve and cover meatballs.
8. Cook fresh pasta until al dente (about 3 minutes). Transfer 3 tablespoons water to the sauce, then drain the pasta. Toss a half-portion of pasta in the pan with the sauce, twirl around a fork and place in the center of a bowl. Surround by 4 meatballs, dress with sauce and garnish with thinly sliced basil.
9. Repeat with second portion and serve!

PC: Arthur Bovino


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