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Spaghetti and Turkey Meatballs

spaghettimeatballs

Comfort food! Here you are! Why make just a few meatballs when you are already in the swing of it? Therefore, this recipe gives you plenty of meatballs, half of them to make the kids happy at dinner tonight, the leftovers are to make you happy — one to eat cold right out of the fridge, another to gently reheat and smoosh into a whole wheat roll with a few pickled onions, maybe a little grated cabbage, some pepperoncinis…

 
Spaghetti and Turkey Meatballs

You Need:

2 pounds ground organic turkey (or chicken)
3 eggs
1/2 cup milk
1 tablespoon red wine vinegar
½ cup grated Parmesan cheese
3 slices whole wheat bread, crumbled
3 garlic cloves minced
½ cup minced onion
¼ cup chopped parsley
1 teaspoon salt
2-3 tablespoons olive oil to oil pan, hands and noodles
(If you happen to have paprika and crushed fennel, a teaspoon of each are optional, but tasty)

8 cups of your favorite tomato sauce
1 pound spaghetti

Garnishes:
A dash Parmesan cheese
A flurry of red pepper flakes
A sprinkle of parsley

To Make:

This is to make 28 medium sized meatballs, 1/2 for dinner today and ½ for tomorrow (yay).

In a large bowl lightly beat the eggs with milk, vinegar and crumbled bread until it is all a smooth mush. Add the remaining ingredients and mix well. Let the mixture chill in the fridge for 10 minutes so it can firm up a bit.

Meanwhile pour your tomato sauce into a large pot and start it simmering over medium heat. Oil a large baking sheet with a tablespoon of oil.

Take out the meatball mixture. Rub a little olive oil onto your hands, grab walnut sized handfuls of the mixture and roll them carefully into neat balls, then place them on the baking sheet about an inch apart.

Turn on your broiler and slide the meatballs onto the top rack. Broil each side until golden brown (this will take about about 5 minutes a side), flipping them half way through with tongs.

Take the meatballs out (they will probably still be raw in the centers, this is O.K.) Carefully slide the meatballs and their pan juices into the pot of tomato sauce.

Let the meatballs simmer in the sauce for ½ an hour, gently stirring once or twice.

Start water, salted like the sea, boiling in your big pasta cooking pot. Boil the pasta until al dente (the package will tell you how long), then drain it well.

Slip the pasta onto a large serving platter and toss with a drizzle of olive oil and a sprinkle of Parmesan cheese. Ladle plenty of tomato sauce and meatballs on top, but make sure you put some aside for happy leftovers.

Light the candles. Turn up Frank Sinatra. Pass the Parmesan and chili flakes.

Kids can:

Stir the eggs and bread crumbles.
Form the meatballs.
Fling a noodle onto the wall, when it sticks it is done (or just taste it, less messy but not as fun).

 

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