' This is based on the Spaghetti with Turkey Meatballs recipe by the Neelys on the Food Network website. It’s what we’re having for supper tonight.
Tomato Sauce with Turkey Meatballs
Serves 6
2 slices white bread (I used whole wheat, as that’s what I have)
1/4 cup milk
1 pound ground turkey
1/4 cup grated fresh Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 teaspoons minced garlic
2 teaspoons Montreal grill seasoning
1 tablespoon vegetable oil
2 tablespoons olive oil
3 teaspoons minced garlic
1 teaspoon red pepper flakes
28 ounces crushed tomatoes
1 teaspoon dried basil
1 teaspoon sugar
salt and pepper
Preheat vegetable oil over medium heat.
In a medium bowl, soak the torn white bread with the milk. Let soak for
one minute then remove bread and squeeze out excess milk.
In another bowl, add ground turkey, Parmesan, parsley, garlic and Montreal
grill seasoning. Add milk soaked bread and mix all ingredients gently.
Form meat mixture into 1-1/2 inch meatballs. In a large heavy skillet,
add meatballs and cook until golden brown on all sides. Remove meatballs
to a paper towel lined platter. Repeat in batches until all the meatballs
are cooked. Set aside.
Heat olive oil in a large, heavy-bottomed saucepan. Add garlic and red
pepper flakes and cook until fragrant. Add crushed tomatoes and let
simmer for 15 minutes. Add dried basil, sugar, salt and pepper to taste.
Add meatballs to sauce and simmer for 10 minutes.
Serve with your pasta of choice.
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Per Serving (excluding unknown items): 266 Calories; 15g Fat (49.9%
calories from fat); 18g Protein; 16g Carbohydrate; 3g Dietary Fiber; 64mg
Cholesterol; 359mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
The Verdict
I don’t think I’ll make this recipe again. While the meatballs have potential, the sauce is very bland. All it has going for it is the heat, and we prefer more flavorful food.
