NurseLau84
10-25-2008, 02:30 PM
Hey everyone! I am an Italian woman and absolutely love Italian food....but we all know it is not kind to the waistline :D So here is my own recipe for spaghetti and meatballs that is low fat, high protein and very delicious. (My husband said they are even better than the traditional ones!(
Meatballs:
One package of lean ground turkey (I use Perdue brand, about 1.3 lbs)
1 egg (I use organic eggs, but any large grade A will do)
1 tsp salt, and 1 to 2 tsp pepper
1 clove minced garlic
1/4 cup fresh finely chopped basil
1 tbs thyme (fresh or dried)
1 tbs oregano
1 tsp paprika
1/2 cup grated parmesan cheese
2 shakes of worcester sauce
3 tbs ketchup
1 cup italian breadcrumbs
Set oven to 400 degrees. Mix all of the ingredients together in a bowl until well incorporated. Roll into balls (not too big) and set on a nonstick baking sheet. Drizzle with olive oil and bake for about 18 - 20 minutes or until cooked through. Do not overcook, you want them to be tender!
Sauce:
*You can use your favorite jarred sauce, or use my simple homemade recipe:
Set a pot (med to large size) on the stovetop and put on low-med heat. Drizzle a few tablespoons of olive oil into the pot, then add in 2-3 cloves of minced garlic and 1/2 of a medium vidalia onion (also minced). Let the onion, garlic and olive oil cook for a few minutes, just until the onions become translucent and soft.
Add in 1 can of crushed tomatoes, 1 can of tomato puree and 1.5 small cans of tomato paste. Stir together in the pot with the oil, onions and garlic and put heat on low.
Add 1/2 cup of your favorite red wine.
1 tsp salt
2-3 tsp pepper
1/4 cup fresh basil, chopped
oregano/italian seasoning to taste
1 sprig of rosemary (remove before serving)
Let simmer for 10 to 15 minutes on low heat.
Boil water for pasta, and add a box of Barilla Plus (Rotini, Penne or whatever shape you like). I like this brand because it is made with wheat and has lots of protein in it.
When pasta is done (al dente is usually best), drain and then add meatballs and sauce.
Enjoy!
Meatballs:
One package of lean ground turkey (I use Perdue brand, about 1.3 lbs)
1 egg (I use organic eggs, but any large grade A will do)
1 tsp salt, and 1 to 2 tsp pepper
1 clove minced garlic
1/4 cup fresh finely chopped basil
1 tbs thyme (fresh or dried)
1 tbs oregano
1 tsp paprika
1/2 cup grated parmesan cheese
2 shakes of worcester sauce
3 tbs ketchup
1 cup italian breadcrumbs
Set oven to 400 degrees. Mix all of the ingredients together in a bowl until well incorporated. Roll into balls (not too big) and set on a nonstick baking sheet. Drizzle with olive oil and bake for about 18 - 20 minutes or until cooked through. Do not overcook, you want them to be tender!
Sauce:
*You can use your favorite jarred sauce, or use my simple homemade recipe:
Set a pot (med to large size) on the stovetop and put on low-med heat. Drizzle a few tablespoons of olive oil into the pot, then add in 2-3 cloves of minced garlic and 1/2 of a medium vidalia onion (also minced). Let the onion, garlic and olive oil cook for a few minutes, just until the onions become translucent and soft.
Add in 1 can of crushed tomatoes, 1 can of tomato puree and 1.5 small cans of tomato paste. Stir together in the pot with the oil, onions and garlic and put heat on low.
Add 1/2 cup of your favorite red wine.
1 tsp salt
2-3 tsp pepper
1/4 cup fresh basil, chopped
oregano/italian seasoning to taste
1 sprig of rosemary (remove before serving)
Let simmer for 10 to 15 minutes on low heat.
Boil water for pasta, and add a box of Barilla Plus (Rotini, Penne or whatever shape you like). I like this brand because it is made with wheat and has lots of protein in it.
When pasta is done (al dente is usually best), drain and then add meatballs and sauce.
Enjoy!