Saturday, November 12, 2011

Spicy Spaghetti with Turkey Meatballs


6 ounces lean ground turkey
3/4 cup finely ground walnuts
1/4 cup fine, dry bread crumbs
2 tablespoons egg substitute
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
nonstick cooking spray
1 onion, chopped
2 cloves of garlic, minced
2 14 1/2 cans each diced, peeled tomatoes
1/4 cup tomato paste
1 teaspoon italian seasoning
12 oz spaghetti
grated parmesan cheese


To make meatballs:

In large bowl combine turkey, walnuts, bread crumbs, egg substitute, basil, 1/4 teaspoon pepper.  Mix thoroughly and shape into 12 meatballs about 1 1/2 inches in diameter.  Coat large nonstick skillet with nonstick cooking spray and place over medium heat.  Add meatballs; brown lightly on all sides.  Add onion and garlic and continue to cook, stirring frequently, about 5 minutes.  Add tomatoes, tomato paste and italian seasoning; bring to a boil.  Reduce heat, cover pan and simmer about 20 minutes.  Season with additional salt and pepper to taste, if desired. 

Cook spaghetti in large pot of boiling water until done.  Drain well in colander; transfer to serving bowl and top with tomato sauce and meatballs.  Garnish with chopped walnuts and parmesan cheese.

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