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    Turkey: Diana's Spaghetti & Meatballs


    Source of Recipe


    xxDianaXX

    SAUCE
    1 large can Italian Tomatoes (~28oz, "Kitchen Ready" type - ground and peeled (you can use salt free)
    1 small can tomoto paste
    2 paste cans water
    1 small can mushroom bits or 1 small package fresh mushrooms, chopped
    1 green pepper, chopped
    1 onion, chopped
    handful or two of diced carrots

    Spices - garlic, garlic powder, oregano, basil (almost anything green) - I don't know amounts, but I use a LOT. I cover the tomatoes completely, stir it in, and usually add more
    a shake or two of ground cloves and allspice
    about 1 Tbs Splenda

    Put to a slow simmer, stirring occasionally. Stir before adding meatballs. After adding the meatballs, let it cook for a little while before stirring again (otherwise the meatballs will fall apart)
    For a chunkier sauce, add half of the vegetables at the beginning and half 1/2 - 1 hour before done.

    Simmer about 3 hours, stirring occasionally, until the sauce reaches your desired thickness.

    MEATBALLS
    1 lb ground turkey (original recipe is beef)
    2 egg whites (original recipe is whole eggs)
    ~1/4 cup oat or rice flour (finely ground)
    spices: garlic, garlic powder, oregano, pepper (Again, I use a lot because the original recipe called for Italian style bread crumbs instead of oat flour)
    optional: 1/2 cup rice parmesan (original recipe called for 1/2 cup grated romano/parm mix)

    Mix together with hands. Form into balls about 1 1/2 ounces.

    When I am lazy (ok, almost always), I skip the meatballs. I just toss a package of ground turkey meat into a frying pan. Add a bunch of italian spices and weigh out 2 ounces separately.

    I hope you enjoy it. It is still one of my husband's favorite recipes, on plan or off.
    Serve with rice pasta - use brown rice pasta like Tinkyada or Trader Joe's, NOT the asian style rice pasta. It makes so much difference!

 

 

 


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