Turkey Meatballs With Whole Wheat Spaghetti And Tomato Sauce
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water up to boil for the pasta
2
Heat the oil in a skillet with lid, over medium-high heat
3
Add the onion, celery, and red pepper and cook, stirring often, until soft, 3 to 4 minutes
4
Add the garlic and cook 1 minute longer
5
Transfer half of the vegetables to a large bowl
6
Add the tomatoes to the skillet and bring to a boil over high heat
7
Reduce the heat to medium-low and cook, stirring often, until thick and pulpy, 5 to 7 minutes
8
Season with salt and pepper
9
Transfer to a food processor and process until smooth (or use an immersion blender to puree)
10
Return sauce to the pan
11
You should have about a quart of sauce
12
Meanwhile, add the turkey, spinach, oatmeal, and parmesan to vegetables
13
Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 dashes Worcestershire
14
Mix well and form into 12 large meatballs
15
(The meatballs can be made several hours in advance and kept covered in the refrigerator)
16
Add the meatballs the sauce, cover and cook, turning once or twice, until meatballs are firm to the touch, about 10 minutes
17
Cook pasta until al dente, about 12 minutes
18
Drain well and mix the pasta with about a third of the sauce
19
Divide evenly among 4 serving bowls and top with meatballs and additional sauce
20
Serve with grated Parmesan on top