Spaghetti sauce with turkey meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 2 | teaspoons | Italian seasoning; crushed |
| 1 | cup | Green pepper; coarsely |
| ½ | teaspoon | Sugar |
| Chopped | ||
| ½ | teaspoon | Garlic powder |
| ½ | cup | Carrot; coarsely chopped |
| ½ | teaspoon | Salt |
| ½ | cup | Celery; sliced |
| 12 | ounces | Spaghetti or mostaccioli |
| 2 | 16 oz can tomatoes; cut up | |
| Cooked and drained | ||
| 1 | 6 oz can tomato paste; (2/3 cup) | |
| 1 | Egg; beaten | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Low-fat milk |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Bread crumbs; fine |
| 1 | pounds | Ground turkey |
| ½ | teaspoon | Italian seasoning |
Directions
TURKEY MEATBALLS
For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4 1/2qt Dutch oven in a small amount of boiling water for 4 minutes or till tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat.
Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Serve over hot cooked pasta. For Meatballs: In a medium bowl, combine all ingredients, except the turkey. Mix well and add the ground turkey; mix well. With wet hands, shape meat into 24 - 1 inch balls. Spray a 13x9x2 inch baking pan with nonstick spray. Place meatballs in prepared pan.
Bake in a 375F oven for 20 minutes or till no pink remains; drain.
Per serving: 220 Calories (kcal); 8g Total Fat; (31% calories from fat); 18g Protein; 21g Carbohydrate; 91mg Cholesterol; 725mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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