Growing up, my mom never fixed spaghetti and meatballs for supper. So when I found this recipe, I was eager to give it a try. It was easy enough to make after a long day of work and without a working dishwasher. It tastes delish too!
You will need:
olive oil
1 yellow onion
3 garlic cloves
salt and pepper
28 oz. can Cento whole tomatoes
1/2 cup panko bread crumbs
zest of 1/2 lemon
1/4 cup chopped flat leaf parsley
1 Tbsp fresh thyme
1 tsp finely chopped rosemary
1 pound of ground turkey (dark meat)
1 egg
1 lb. spaghetti
basil
Heat about 2 tablespoons of oil oil in a large pan/dutch oil over medium heat
Chop the onion finely and add to the oil
Sweat the onions for 8ish minutes or until soft
Add minced garlic and generous amount of s&p
Saute for a few more minutes
Remove half the mixture and reserve for meatballs
Add tomatoes and the juice to the onion mixture.
Crush the tomatoes in the pan- I like to leave them chunky
Turn heat to low and simmer while you make the meatballs
Combine panko, lemon zest and herbs with onion mixture
Add the turkey and egg
Mush with your fingers
Heat a non-stick pan with olive oil
Form the meatballs into whatever size you like
Brown over medium/high heat
Turn as each side browns
Add to the tomato sauce mixture
Simmer meatballs in sauce while the spaghetti cooks
Cook spaghetti in boiling salted water
Drain and toss with olive oil
Top with saucy meatballs, basil and parm
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