INGREDIENTS

INSTRUCTIONS

In a large, non-stick skillet, warm the butter or margarine over
medium-high heat. Add the mushrooms and saute until very soft, about 6
minutes. Turn mushrooms onto a cutting board and chop again. In a
medium mixing bowl, stir together the mushrooms, ground turkey,  ground
beef, bread crumbs, egg whites, Asiago cheese, oregano,  rosemary, salt
and pepper. Knead the mixture together thoroughly with  your hands. To
prevent sticking, dip your hands into cool water  before forming each
meatball. Form mixture into 30 1-inch balls. Put  the tomato sauce into
a large, heavy-bottom saucepan and bring to a  simmer over low heat.
Warm 1/2 teaspoon vegetable oil in a large  non-stick skillet. Add half
the meatballs to the skillet and brown  them on all sides. Spoon the
meatballs into the tomato sauce. Add the  remaining 1/2 teaspoon
vegetable oil to the skillet and brown the  rest of the meatballs, then
add them to the sauce. Simmer, stirring,  for 20 minutes. While sauce
is simmering, prepare pasta according to  package directions; drain.
Transfer to a large serving bowl. Remove  bay leaves from sauce; pour
sauce over pasta and serve. Serves 6.  Recipe by: National Pasta
Association  Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on  Apr 30, 1998

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