Spaghetti and Turkey Meatballs, with Garlic Toast
Spaghetti and Turkey Meatballs, with Garlic Toast
We had this the other night with a Spicy Caesar Salad and a bottle of Maryhill’s Winemaker’s Red, and it was magnificent.
Ingredients
Sauce:
Cooking spray
1 tbsp granulated onion or onion powder
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon salt
1 (14-ounce) can chicken broth
1 (28 oz) can crushed tomatoes
1 (28 oz) can crushed tomatoes with basil
Meatballs:
1/2 cup breadcrumbs
4 oz mild or sweet Italian turkey sausage
1 tbsp granulated onion or onion powder
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons egg substitute
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 large egg
1/4 cup shredded Italian cheese blend (I used Trader Joe’s Quattro Fromagio blend.)
1 pound ground turkey
Pasta:
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 pound hot cooked spaghetti
1/2 cup (2 ounces) grated parmesan
Toast:
1 garlic mini-baguette (I used New Seasons’s Garlic-Romano bread)
2 tbsp butter
2 tbsp grated parmesan
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion powder and 3 garlic cloves, sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
Preheat broiler.
Combine the breadcrumbs, sausage, onion powder, and next 9 ingredients (through turkey) in a bowl. With wet hands, shape turkey mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes.
While the meatballs simmer, reduce the oven’s heat to 425. Slice the baguette into four thin pieces. Top each with 1/2 tbsp butter and 1/2 tbsp parmesan. Bake until the butter is melted and the cheese is golden-brown.
Sprinkle the sauce with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish each with one slice of garlic toast and any leftover parsley and/or basil.
Yield
8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, 1 tablespoon cheese and one slice garlic toast)
(Modified from a recipe found in Cooking Light.)