Spaghetti and Meatballs

Is there anything more comforting than spaghetti and meatballs? It was a real pleasure to eat this after the 8 days of Passover!

I make this with turkey so it is healthier than another red meat recipe. I quadruple this meatball recipe (and package them in single serving foodsaver bags) so Michael can pull them out of the freezer whenever he wants for a quick meal. I love my tomato sauce, such good flavor and a little kick.

I, of course do not eat the turkey meatballs. I normally buy Nate’s Meatless Meatballs but this time I tried Trader Joe’s Meatless Meatballs and they were so incredible! So good!

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Spaghetti and Meatballs

  • 1 1lb of Cooked Pasta

Turkey Meatballs

meatball recipe from Gourmet

  • 1 pound ground turkey
  • 1 large garlic clove, minced
  • 3/4 cup fresh bread crumbs
  • 1/2 cup finely chopped onion
  • 3 tablespoons pine nuts, toasted, cooled, and chopped
  • 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
  • 1 large egg, beaten lightly
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons olive oil

In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.

Marisa’s Spicy Garlic Tomato Sauce

  • 1 (28-ounce) can whole tomatoes in puree
  • 2 heads garlic, cloves peeled and halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3/4 teaspoon hot red-pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons sugar or to taste

Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, red-pepper flakes, salt and sugar and simmer, covered, stirring occasionally, 1 hour. As the sauce is cooking use a whisk to break up the whole tomatoes so there are chunky bits. After the sauce has been simmering for an hour, if you feel the sauce is too thin, simmer uncovered for another 15 minutes.

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3 Comments (+add yours?)

  1. Tom
    Apr 20, 2009 @ 08:18:06

    Great blog, I’ll spread the word.

    Reply

  2. Katie
    Apr 20, 2009 @ 19:59:07

    Hi nice blog 🙂 I can see a lot of effort has been put in.

    Reply

  3. _joey_
    Apr 21, 2009 @ 15:51:49

    This blog’s where its happenning. Keep up the good work.

    Reply

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