Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 7 Servings
Total Time (median): 1 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
Mini Meatballs
Sauce
- 2 small onions chopped
- 3 cloves garlic
- 2 tablespoon olive oil
- 1 cup water
- 8 fluid oz no-salt-added tomato sauce (one small can)
- 6 fluid oz no-salt-added tomato paste (one can)
- 2 medium tomatoes chopped (1 1/3 cup total)
- 1 1/4 cups zucchini sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Pasta
Preparation
Combine ground turkey with fennel seeds. Form into small meatballs. Twenty-one 1-ounce meatballs means 3 per serving.
In a medium skillet or saucepan, heat 1 tablespoon oil. Saut meatballs, turning as soon as they develop a firm "crust", until browned on all sides. Remove meatballs from pan.
Heat remaining 1 tablespoon of oil in same pan. Saut onions, garlic, and zucchini in oil for 5 minutes on medium heat.
Add one cup of water to the pan. Raise heat. Use spatula to loosen carmelized glaze from bottom of pan. Add remaining sauce ingredients and simmer covered for 45 minutes.
Return meatballs to pan for last 10 minutes of cooking.
Meanwhile, prepare pasta.
A serving of 1 cup cooked spaghetti, 2/3 cup sauce, and 3 oz of meatballs will provide:
Nutritional Summary
Servings: 7: Serving Size: 2/3 cup: Calories: 299: Fat(g): 14: Sodium (g): 166
Food Group Serving(s)
DASH: Vegetables: 1.9: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 1.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.9: Sweets: 0.0
USDA: Vegetables: 1.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 1.0: Meat/Fish/Seeds: 1.0: Fats: 0.9: Sweets: 0.0
