Spaghetti & Meatballs
This recipe has been in my family for many years. My Grandmother made it with ground beef and so did my Mom. I chose to make it with ground turkey because of the health advantages and because my family likes turkey meat a little better.
1 package (20 oz.) Ground turkey
1/2 c Bread Crumbs
1/2 Onion finely chopped
2~15oz cans of Tomato Sauce
1 Garlic clove finely chopped
Box of Whole Wheat Angel Hair Pasta
Add the first 5 ingredients together in a bowl.
Here are the ingredients for the meatballs, all ready to be mixed.
Now, mix the ingredients together until you see a mixture that resembles the picture above.
Don't over mix, it makes the meatballs tough.
I've formed the meatballs and put them in a stock pot with just a little bit of olive oil to brown them. The recipe will yield around 8-11 meatballs depending on the size you make them.
In the top picture the meatballs have browned and are ready for the sauce to be added. Don't brown the meatballs too quickly or they will burn. In the lower picture I've added the sauce and the spices. See how the sauce completely covers the meatballs. At this point turn the heat to medium and bring the sauce to an easy simmer.
Once the sauce is simmering, place the lid on the pot; set the timer for 30 minutes and sit back to enjoy the aroma. Check the sauce and meatballs occasionally, giving them a gentle stir. If the sauce is simmering too high turn the heat down just a touch.
Once the timer goes off fill a small stock pot with water, place it on the stove on high heat (the sauce will still be cooking at this time). While the water comes to a boil read the directions for cooking the pasta. Add the pasta to the boiling water and set the timer for the designated amount of time. When the pasta is done the sauce is done too.
Voila, ready to be served. This is one of my standby meals for my family. I always have the ingredients on hand. It is delicious the following day as leftovers.