Oct 24

Whole-Wheat Spaghetti with Turkey Meatballs


Yield Serves 4 Ingredients Coarse salt 8 ounces whole-wheat spaghetti 1 tablespoon olive oil 20 frozen Light Turkey Meatballs**** 1 1/2 cups prepared marinara sauce Directions Bring a large pot of water to a boil over high heat. Generously salt boiling water and return to a boil. Add spaghetti and cook until al dente, according to package directions. Drain pasta; set aside. In a large skillet, heat olive oil over medium-high heat. Add meatballs and cook until browned, 5 to 7 minutes. Add marinara sauce and 1/2 cup water; cook until heated through, 5 minutes. Add spaghetti and toss to combine; serve immediately. **** Prep Time 20 minutes Total Time 20 minutes, plus freezing Yield Makes 35 Ingredients 3 slices whole-wheat sandwich bread 1/4 cup whole milk 1 1/2 pounds ground turkey (93 percent lean, dark meat) 3 scallions, finely chopped 2 small garlic cloves, minced 2 tablespoons chopped fresh parsley 1 large egg Coarse salt and ground pepper Directions Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork. With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper. To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months. Source: http://www.marthastewart.com/

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