Spaghetti with Turkey Meatballs
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A side note first: We are so glad to hear Deb has made it through back surgery alright. Please continue to pray for her as she begins the healing process and starts getting things back to normal again! Our thoughts and prayers are with the Kennedy family.
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And, a little variation on the theme of an old favorite!
This recipe serves 4.
Ingredients:
4 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
2/3 cup fresh breadcrumbs
1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
1/2 cup chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound spaghetti
Directions:
1.Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
2.Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
3.Add meatballs to skillet, spooning sauce over to coat. Cover, and cook over medium heat until meatballs are just cooked through, about 8 minutes.
4.While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, following package instructions, about 12 minutes. Drain pasta, and toss with remaining tablespoon oil.
5.Add spaghetti to skillet, and toss to coat evenly.
Serve with additional cheese, if desired.
Happy Monday!
A side note first: We are so glad to hear Deb has made it through back surgery alright. Please continue to pray for her as she begins the healing process and starts getting things back to normal again! Our thoughts and prayers are with the Kennedy family.
*-*-*-*-*-*-*-*-*-*-*-*
And, a little variation on the theme of an old favorite!
This recipe serves 4.
Ingredients:
4 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
2/3 cup fresh breadcrumbs
1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
1/2 cup chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound spaghetti
Directions:
1.Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
2.Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
3.Add meatballs to skillet, spooning sauce over to coat. Cover, and cook over medium heat until meatballs are just cooked through, about 8 minutes.
4.While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, following package instructions, about 12 minutes. Drain pasta, and toss with remaining tablespoon oil.
5.Add spaghetti to skillet, and toss to coat evenly.
Serve with additional cheese, if desired.
Happy Monday!
Comments
Yea, for the new background....
Hugs to you all!