1 tsp olive oil
1 medium onion, chopped fine
4 garlic cloves, minced
1 1/2 tsp dried oregano
1/4 tsp red pepper flakes
3 oz canned tomato paste
1/2 cup low sodium chicken broth
1/2 cup water
2 (28 oz) cans crushed tomatoes
2 Tbl fresh basil leaf, minced
salt
2 slices wheat bread
3 oz low fat or skim milk
1 link sweet Italian turkey sausage, casing removed
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley leaves
1 egg
1 garlic clove, minced
3/4 tsp salt
1 1/4 pound ground 93% lean turkey
1. For the onion mixture: Place oil and onions in a large dutch oven over medium low heat, and cook, covered, for 8-10 minutes until onion is soft and golden. Increase heat to medium and add garlic, oregano, and pepper flakes. Cook for 30 seconds until fragrant. Transfer half of onion mixture to a large bowl and set aside.
2. Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add chicken broth and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat 45 minutes. Stir in basil and add salt to taste.
3. For the meatballs: while sauce simmers, adjust oven rack to upper-middle position and heat oven to 475. Mash bread and milk in the large bowl with the reserved onion mixture until smooth. Add Italian sausage, parmesan cheese, parsley, egg, garlic, and salt, and mix well. Add ground turkey and mix gently with your hands until well combined. Form mixture into 16 large meatballs, place on rimmed baking sheet sprayed with cooking spray, and bake until well browned, about 20 minutes.
4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. While the meatballs and sauce simmer, cook 1 lb spaghetti according to package directions. Drain pasta and top with sauce and meatballs.
Makes 8 servings, 9 points per serving. (Including spaghetti, sauce, and 2 meatballs.)
1 medium onion, chopped fine
4 garlic cloves, minced
1 1/2 tsp dried oregano
1/4 tsp red pepper flakes
3 oz canned tomato paste
1/2 cup low sodium chicken broth
1/2 cup water
2 (28 oz) cans crushed tomatoes
2 Tbl fresh basil leaf, minced
salt
2 slices wheat bread
3 oz low fat or skim milk
1 link sweet Italian turkey sausage, casing removed
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley leaves
1 egg
1 garlic clove, minced
3/4 tsp salt
1 1/4 pound ground 93% lean turkey
1. For the onion mixture: Place oil and onions in a large dutch oven over medium low heat, and cook, covered, for 8-10 minutes until onion is soft and golden. Increase heat to medium and add garlic, oregano, and pepper flakes. Cook for 30 seconds until fragrant. Transfer half of onion mixture to a large bowl and set aside.
2. Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add chicken broth and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat 45 minutes. Stir in basil and add salt to taste.
3. For the meatballs: while sauce simmers, adjust oven rack to upper-middle position and heat oven to 475. Mash bread and milk in the large bowl with the reserved onion mixture until smooth. Add Italian sausage, parmesan cheese, parsley, egg, garlic, and salt, and mix well. Add ground turkey and mix gently with your hands until well combined. Form mixture into 16 large meatballs, place on rimmed baking sheet sprayed with cooking spray, and bake until well browned, about 20 minutes.
4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. While the meatballs and sauce simmer, cook 1 lb spaghetti according to package directions. Drain pasta and top with sauce and meatballs.
Makes 8 servings, 9 points per serving. (Including spaghetti, sauce, and 2 meatballs.)
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