Yield: 6 Servings
|1 pounds||Mostaccioli or Penne or other medium pasta shape; uncooked|
|½ teaspoon||Butter or margarine|
|8 ounces||Mushrooms; chopped|
|8 ounces||Ground turkey|
|8 ounces||Extra lean ground beef|
|1 cup||Fresh whole wheat bread crumbs; (about 2 slices)|
|2 larges||Egg whites|
|¼ cup||Grated Asiago cheese|
|2 teaspoons||Minced fresh oregano; or 1 teaspoon dried oregano|
|1½ teaspoon||Minced fresh rosemary; or 1/2 teaspoon crushed dried rosemary|
|1 \N||Recipe Basic Tomato Sauce; see recipe|
|1 teaspoon||Vegetable oil; divided|
In a large, non-stick skillet, warm the butter or margarine over medium-high heat. Add the mushrooms and saute until very soft, about 6 minutes. Turn mushrooms onto a cutting board and chop again. In a medium mixing bowl, stir together the mushrooms, ground turkey, ground beef, bread crumbs, egg whites, Asiago cheese, oregano, rosemary, salt and pepper.
Knead the mixture together thoroughly with your hands. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1-inch balls. Put the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm ½ teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining ½ teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve. Serves 6.
Recipe by: National Pasta Association Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998