| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian5 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 2 |
ts |
Italian seasoning; crushed |
| 1 |
c |
Green pepper; coarsely |
| 1/2 |
ts |
Sugar |
|
|
Chopped |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
c |
Carrot; coarsely chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Celery; sliced |
| 12 |
oz |
Spaghetti or mostaccioli |
| 2 |
|
16 oz can tomatoes; cut up |
|
|
Cooked and drained |
| 1 |
|
6 oz can tomato paste; (2/3 cup) |
| 1 |
|
Egg; beaten |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Low-fat milk |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Bread crumbs; fine |
| 1 |
lb |
Ground turkey |
| 1/2 |
ts |
Italian seasoning |
INSTRUCTIONS
TURKEY MEATBALLS
For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4
1/2qt Dutch oven in a small amount of boiling water for 4 minutes or till
tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian
seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat.
Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and
simmer for 10 to 15 minutes more or to desired consistency, stirring
occasionally. Serve over hot cooked pasta. For Meatballs: In a medium bowl,
combine all ingredients, except the turkey. Mix well and add the ground
turkey; mix well. With wet hands, shape meat into 24 - 1 inch balls. Spray
a 13x9x2 inch baking pan with nonstick spray. Place meatballs in prepared
pan.
Bake in a 375F oven for 20 minutes or till no pink remains; drain.
Per serving: 220 Calories (kcal); 8g Total Fat; (31% calories from fat);
18g Protein; 21g Carbohydrate; 91mg Cholesterol; 725mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
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