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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