SPAGHETTI WITH TURKEY MEATBALLS
(although I think they’d be delicious with whatever you choose to use!)
2 T Olive Oil
3 Large Carrots, grated (make sure you grate them if you are trying to sneak them in. I got found out by one particularly big chunk that slipped through the grater)
1 Medium Onion, chopped
1/2 T Garlic, minced
1 Red Bell Pepper, chopped
1 Cup (or handful) fresh mushrooms, sliced
2 28 oz cans Diced Tomatoes (low sodium is best)
1 – 2 lb Lean Ground Turkey
5 oz Herbed Cheese such as Laughing Cow Light (or enough to make 1 cup)
3/4 Cup Grated Parmesan Cheese
2 Large Eggs
Spaghetti or other Pasta of choice
Heat the oil in a big pot over medium heat. Add the garlic, carrots, onion, mushrooms and bell pepper. (I did not use salt or pepper, but if you do, now is the time to add it.) Cook, stirring until vegetables are tender – 10 – 15 minutes. Add the 2 cans of tomatoes, with juices, and cook until thickened, about 15 minutes.
Heat the broiler in the over. In a mixing bowl, crack and whisk the two eggs. Gently mix together the turkey, herbed cheese, parmesan cheese and a dash of pepper with the eggs. Use your hands but do not overmix. Form 1/4 cup meatballs out of the mixture. I took a 1/4 cup scoop to measure out the mixture and gently formed into balls. (Yes, they are pretty big!) Next, place them on sprayed, foil lined baking trays. Sprinkle the top of the meatballs with garlic powder. Broil, turning once, until brown – 8-10 minutes.
Remove from the oven and add to the sauce. Simmer until cooked through and ready to serve. (I couldn’t remove them from the oven without tasting and let me say they are delish straight out of the oven! The Herbed Cheese makes all the difference)
Cook the pasta and serve over with a sprinkle of parmesan cheese, if you like.
Honestly, you gotta try these!
Have a Great Day and Do Something Fun!