Wednesday, May 25, 2011

MrsDrPoe: Spaghetti and Turkey Meatballs

Another interesting piece of information about Ms. Bobbitt is that she doesn't eat red meat. So to go along with this morning's post, "What's for Dinner Wednesday" will be about the meal I made when she visited us last weekend: spaghetti and turkey meatballs.

For the Meatballs:

Ingredients: 1 pound ground turkey, 2 large eggs, 2 tsp garlic powder, 3/4 cup Italian bread crumbs, 1 tsp salt (not shown), and 1 tsp pepper (not shown).

Combine all ingredients in a small bowl with your hands. Then, roll the mixture into 1 1/2 inch diameter balls and place in an ungreased oven-safe dish. Cover with aluminum foil. Bake at 400 degrees until the center/largest meatball is fully cooked (approximately 40 minutes).

Note: These balls can be made ahead and refrigerated or frozen until you're ready to cook.

For the Sauce:

Ingredients: 2 cans diced tomatoes, 2 cans tomato sauce, 1 Tbs garlic powder, 2 tsp dried Italian seasoning, 1 tsp salt (not shown), 2 tsp pepper (not shown), 2 tsp fresh oregano and basil (optional, not shown)

Stir all ingredients in a 2 quart saucepan. Bring the mixture up to a boil; then turn the heat down to low-med so the sauce can simmer for at least an hour, stirring occasionally.

Serve the turkey meatballs and sauce over your choice of noodle - we used whole wheat thin spaghetti - and enjoy!


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