Turkey Meatballs and Sauce
From Healthy Cooking by Taste of Home"I've made this twice now, and it's surprisingly one of the best plates of spaghetti and meatballs I've ever eaten. I'm not as hardcore-healthy as the recipe calls for: I use an egg instead of egg substitute, and maybe add a pinch of salt here and there. But it doesn't need much, because the flavors really stand on their own. I've also yet to try it in a slow cooker. I usually just sautee my veggies in a deep pot until tender, and then add the rest of the ingredients, partially cover, and simmer for 30 minutes or so." - dakotarussell
Yield: 8 Servings Ready in 6 hours, 30 minutes
14 people trying soon
Verified by cferrara
|1/4 cupegg substitute|
|1/2 cupseasoned bread crumbs|
|1/3 cuponion; chopped|
|1/4 tsp.salt-free seasoning blend|
|1 1/2 lbs.lean ground turkey|
|1 15 oz. cantomato sauce|
|1 14 1/2 oz. candiced tomaotes; undrained|
|1 smallzucchini; chopped|
|1 mediumgreen pepper; chopped|
|1 mediumonion; chopped|
|1 6 oz. cantomato paste|
|2 bay laeves|
|2 clovesgarlic; minced|
|1 tsp.dried oregano|
|1 tsp.dried basil|
|1 tsp.dried parsley flakes|
|1/4 tsp.crushed red pepper flakes|
|1 16 oz. packagewhole wheat spaghetti|
Turkey Meatballs and Sauce Preparation
In a large bowl, combine the egg substitute, bread crumbs, onion, pepper an seasoning blend. Crumble turkey over mixture and mix well. Shape into 1 inch balls; place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400 degrees for 15 minutes or until no longer pink.
Meanwhile, in a 4 or 5 qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours.
Cook spaghetti according to package directions; serve with sauce.
4 meatballs with 3/4 cup sauce and 1 cup spagetti equals
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