Spaghetti sauce with turkey meatballs

Yield: 6 servings

Measure 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

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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