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Spaghetti & Turkey Meatballs Recipe

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This recipe for Spaghetti & Turkey Meatballs, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground skinless turkey breast
4 garlic cloves, minced
1 egg white
1 T cornmeal
3 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1 T extra-virgin olive oil
1 onion, chopped
1 (28 oz.) can Italian plum tomatoes, chopped
1 (6 oz.) can tomato paste
1/4 tsp. freshly ground pepper
3/4 lb. whole wheat spaghetti

Directions:
Directions:
Preheat oven to 400. Spray a baking sheet with olive oil nonstick spray. Combine the turkey, half the garlic, the egg white, cornmeal, 1 tsp. basil, the oregano, and 1/2 tsp. of salt in bowl. With moistened hands, form into 18 balls. Place the meatballs about 1 inch apart on the sheet. Bake, turning once, until the meatballs are browned and cooked through, about 20 minutes. Set aside. Meanwhile, the oil in a large saucepan over medium high heat. Add the onion, the remaining garlic and 2 tsp. basil; cook, stirring occasionally, until slightly softened, about 2 minutes. Stir in the tomatoes with their juice, the tomato paste, the remaining 1/2 tsp. salt, and the pepper; bring to a boil. Reduce the heat and simmer, partially covered, until the sauce starts to thicken, 12-15 minutes. Stir in the meatballs and simmer until the sauce is thickened and the meatballs are heated through, about 10 minutes. Meanwhile, cook the spaghetti according to package directions; drain in a colander. Dived the spaghetti among 6 shallow bowls; top each with the meatballs and sauce.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
364 calories = 1 cup pasta with 3 meatballs and about 1/2 cup sauce.

 

 

 

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