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SPAGHETTI & TURKEY MEATBALLS

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 4 servings
INGREDIENTS
  • 1/3 cup crispy Panko style plain bread crumbs
  • 2 tablespoons skim milk
  • 2 tablespoons organic extra virgin olive oil divided
  • 1/2 cup finely chopped mushrooms
  • 3/4 cup minced onion divided
  • 1 1/2 tablespoons chopped garlic divided
  • 1 pound ground turkey breast
  • 2 tablespoons Culinary Circle Grated Parmesan Cheese
  • 1 organic large brown egg beaten
  • 1 1/2 teaspoons organic Italian seasoning divided
  • 1 28 ounce can organic crushed tomatoes with basil
  • 8 ounce cooked organic spaghetti pasta
DIRECTIONS

In large mixing bowl, combine bread crumbs and milk; set aside. In medium skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms, ¼ cup onions and ½ tablespoon garlic. Salt and pepper to taste; sauté until onions are softened (about 3-5 minutes). Cool slightly.

Add cooled mushroom mixture to bowl with bread crumbs. Add turkey, cheese, egg and ½ teaspoon Italian seasoning; salt and pepper to taste. Mix, by hand, until well combined. Form into 1¼-inch meatballs. Place on a greased large baking sheet. Bake in a preheated 375°F oven 12-15 minutes or until internal temperature reaches 165°F on an instant read thermometer.

Meanwhile, in large saucepan, heat remaining oil over medium-high heat. Add remaining onion and garlic; salt and pepper to taste. Sauté until softened (about 3-5 minutes). Add in tomatoes and remaining Italian seasoning; bring to a simmer. Simmer 10 minutes. Stir in meatballs; continue simmering 5-10 minutes. Serve over cooked spaghetti.