kids’ choice two

Another “kid’s choice for dinner night.” Clare’s pick? Good old spaghetti and meatballs – the healthified version using ground turkey.  Everyone LOVED these meatballs…such amazing flavor.

Real Meatballs and Spaghetti
Adapted from the 2008 HNOJ School Cookbook

2 lb. ground turkey (could use ground beef, if desired)
1 c. fresh white bread crumbs
1/2 c. seasoned dry bread crumbs
2 Tbsp. chopped fresh parsley
1/2 c. freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/4 tsp. nutmeg
1 extra large egg, beaten
vegetable oil
olive oil

1 Tbsp. olive oil
1 c. chopped yellow onion
1 1/2 tsp. minced garlic
1/2 c. red wine
1 (28 oz) crushed tomatoes
1 Tbsp. chopped parsley
1 1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper

Package  of spaghetti, cooked per package directions. (We use the whole grain wheat pasta.)

Meatballs: place ground meat, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 cup. warm water in a bowl. Combine with a fork. Using your hands, form into 2 inch meatballs (you should have 14-16).

Pour equal amounts of oil into a large 12 inch skillet to 1/4 inch depth. Heat oil. In batches, place meatballs into oil and brown well on all sides over medium-low heat, turning carefully, takes about 10 minutes per batch. Remove meatballs to paper towel covered plate. Discard oil, but don’t clean pan.

Sauce: heat olive oil in the same pan. Add onion and garlic and saute over medium heat until translucent. Add the wine and cook on high heat, scraping up all the brown bits until most of the liquid evaporates (about 3 minutes). Stir in tomatoes, parsley, salt, pepper. Return meatballs to sauce, cover and simmer on low about 25-30 minutes, until meatballs are cooked through. Serve over cooked spaghetti.   Top with shredded parmesan.  And, add a side salad and some garlic toast, if desired.

Yay or Nay?
Yay.  For Sure.


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