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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, October 31, 2010


 Last Sunday we had a few people over for the coveted Vikings/Packer game.  While the result was NOT what we expected or wanted, I did make purple and gold spaghetti and meatballs!  I made the pasta like I usually do, but just added food coloring to the dough, it turned out great and it was still just as delicious as ever.  This spaghetti and meatball recipe is good, but it really is nothing special.  I ended up adding some red pepper flakes to add some flavor.  Try it out though, the meatballs, I thought were really good.
ENJOY and don't forget to cheer on the VIKES!

Spaghetti and Turkey Meatballs
3 T olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 tsp dried oregano
1/4 tsp dried thyme
1 large egg
1/2 cup milk
1 med onion, finely chopped
2/3 cup plain dried breadcrumbs
1/2 cup finely grated parmesan
1/2 cup chopped fresh flat leaf parsley
1 lb ground turkey (at least 93% lean)
1 lb spaghetti

In a large nonstick skillet, heat oil over med high heat.  Add garlic and cook for about 1 min.  Stir in the tomatoes, oregano, and thyme, and season  with S&P.  Bring to a boil, lower the heat, and simmer, covered for 20-25 min.  
Meanwhile make meatballs; in a large bowl, whisk together egg, milk, 1 1/4 tsp salt and 1/4 tsp pepper with a fork.  Stir in the onion, breadcrumbs, cheese and parsley.  Add turkey and mix until combined.  Form the mixture into 1 1/2 in balls.
Add meatballs to skillet and spoon sauce over to coat.  Simmer over med until meatballs are just cooked through, about 8 min.
While meatballs simmer, cook spaghetti in a large pot of boiling water.  Drain pasta and transfer to skillet.  Serve with more cheese.
Serves 6. 

Logan Rating: ***

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