for about 36 meatballs – 8-10 servings
2 lb of ground turkey
½ cup of breadcrumbs
1 clove of garlic
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan cheese
salt and pepper
2 large cans of SanMarzano tomatoes or passata
1 large onion
2 cloves of garlic
½ teaspoon sugar
salt and pepper
a few sprigs of basil
optional: 1 hot pepper
one package of whole-wheat spaghetti
grated parmesan cheese
One of my favorite dishes a classic spaghetti and meatballs. Oh, do I love them, this time I made them a bit healthier – out of the ground turkey and wholewheat pasta. I lerned how to make’em long time ago, and these have been my favorite ever since. This American-Italian classic is a wonderful alternative to pasta bolognese. I like serving them with whole wheat spaghetti, but they would be nice with lettuce, on the roll or with nice cheesy polenta. The portions results in quite a few meatballs, so when not eaten right away these can be divided into portions and frozen for future use.
Mince the meat to average thickness. Pour 1 cup of hot water over the breadcrumbs. Put the meat into a bowl. Add the cooled breadcrumbs, egg, minced garlic clove, grated parmigiano and parsley. Season with salt and pepper. Mix everything thoroughly. Form the balls of a diameter of 1 inch. Brown in a pan in a small amount of olive oil combined with grapeseed oil. When browned transfer to the pan with tomato sauce and finish cooking the meatballs in the sauce. Serve 3-4 of the meatballs per person.
Chop the onion finely. In a large pot heat the oil, add to the onion and whole garlic cloves and fry until the onion has softened and is translucent. Add the tomatoes or passata and basil sprigs. Season to taste with salt, pepper and sugar and cook over low heat, covered, until mixture thickens approx. 30 minutes. When cooled down blits with a hand held blender. Add the crushed and torn basil leaves. We can add the hot pepper to the cooking sauce.
Spaghetti and meatballs
In a saucepan with plenty of boiling salted water cook the pasta until al dente. Mix the pasta with the sauce. Divide the pasta in the bowls, put the meatballs with sauce on top. Sprinkle with grated Parmesan cheese and garnish with basil leaf.