Turkey Meatballs with Whole Wheat Spaghetti
I'm trying to eat less of these, drink these in moderation and maybe keep these to a minimum.
Self control is not my forte when it comes to food, but there is some major holiday eating to be done in the near future so I am trying my very best to give my bod a month of semi healthy eating.
But here's the newest problem. There is finally the slightest chill in the air, which makes me crave hearty, stick to your ribs fall meals.
And here's the newest solution. Turkey meatballs with whole wheat spaghetti. All the comfort, but none of the fat and cals of most comfy fall meals.
It's get better. Make a big batch, eat half (or a fourth) for dinner and stick them in your freezer. They are just as good a week or two later.
From my little kitchen to yours... Enjoy.
For the Meatballs
3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey (93% lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper
Step by Step
Place bread in a small food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork. Form mixture into small balls, about 2 level tablespoons.
1/4 cup whole milk
1 1/2 pounds ground turkey (93% lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper
8 ounces whole wheat spaghetti (preferably angel hair or thin spaghetti)
2 tablespoons olive oil
1 1/2 cups prepared marinara sauce
Grated parmesan, for serving (optional)
Step by Step
Place bread in a small food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork. Form mixture into small balls, about 2 level tablespoons.
Arrange in a single layer on a rimmed baking With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
For Freezing
Place in freezer making sure that the meatballs are not touching. After frozen through, at least an hour, you can transfer meatballs to a resealable plastic freezer bag. Store for up to one month. Meatballs can be cooked straight from freezer. Add at least 10 minutes of cooking time. Or meatballs can be thawed in the refrigerator over night for quicker cooking.
For Immediate Preparation
Bring a large pot of water to a boil. Salt the water heavily. Cook pasta according to directions.
In a large skillet, heat olive oil over medium-high heat. Add meatballs (3 to 5 per person) and cook until browned, 5 to 7 minutes. Add marinara sauce and 1/2 cup water; cook until heated through, 5 minutes. Add spaghetti and toss to combine; serve immediately.
Makes 35 small meatballs.
Prepared pasta makes 4 servings.
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