Friday, December 14, 2012

turkey meatballs in a spicy sauce

Maybe twice a year I get in a I-really-need-a-meatball-right-now kind of a mood.  Not sure if you can relate, but my cravings pretty much rule my life, and I need to quench them ASAP! Not the biggest fan of beef (especially not of pork, beef, veal mixes), I made a lighter, heart-healthier version of meatballs: turkey meatballs.

Ingredients (for 4 servings):
1 tbs olive oil
3 medium onions, chopped
6 cloves of garlic, minced
3 tbs tomato paste
1 28oz can diced tomatoes
1/2 cup water
1 4oz can green chiles
2 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
Salt & pepper to taste
1 lb ground turkey meat
1/2 cup panko
1/3 cup grated Parmesan
2 tbs dried parsley
1 tsp dried thyme
1 egg
1 lb whole-wheat spaghetti
1. Chop 2 onions and cook for 3 minutes in olive oil over medium heat. Add a pinch of salt & pepper. Add 4 cloves of minced garlic and stir until fragrant, about 2 minutes.

2. Add tomato paste, diced tomatoes, water, chiles, oregano, rosemary, and another pinch of salt & pepper. Let simmer for 10 minutes to thicken.

3. Meanwhile bring a salted pot of water to a boil and make the pasta. Also turn the broiler on and line a baking sheet with tin foil. Combine the turkey, 2 cloves of minced garlic, 1 chopped onion, panko, Parmesan, parsley, thyme, egg, and another pinch of salt & pepper. 

4. Mix turkey ingredients and form small balls in your hands. Place turkey balls on the baking sheet, broil for 10 minutes, until browned on the top and almost cooked through.

5. Add turkey meatballs to sauce, stir to coat and cover for another 10 minutes to ensure moisture in the meatballs.

6. Pour the sauce and meatballs over the pasta, stir to coat. 

7. Separate into 4 portions & top with grated Parmesan.

*Note: this also reheats fantastically for left-over lunch!*
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