Tonight we were in the mood for a little old fashioned spaghetti and meatballs. In order to make the meatballs a little healthier we started making them with ground turkey sometime last year. Last time we made meatballs we didn't cook the meatballs in the oven first and it basically ended up as a tomato meat sauce. This time we cooked the meatballs in the oven first and it seemed to work well without having to fry the meatballs in oil first.
Spaghetti with Turkey Meatballs
2 tablespoons olive oil
1 small onion diced
2-3 cloves minced garlic
1 cup diced fresh mushrooms
1 tablespoon Italian seasoning
1 tablespoon soy sauce
1 teaspoon sugar
1 28 ounce can regular diced tomatoes
1 12 ounce can Italian style diced tomatoes
1 small can Italian style tomato paste
1 lb ground turkey
1/4 cup Italian bread crumbs
1/4 cup grated parmesan cheese
1/2 cup finely chopped onions
1-2 cloves minced garlic
2 teaspoons soy sauce
salt & pepper
1 lb angel hair pasta
Preheat oven to 425 degrees.
In a large stock pot or dutch oven saute the garlic, onions and mushrooms in olive oil for 3-5 minutes. Add soy sauce and Italian seasoning until fragrant. Add in the diced tomatoes, tomato paste and sugar. Bring to a boil and then simmer for 30 minutes.
For the meatballs combine all the ingredients in a small bowl. Shape the meat into 1/2 inch sized balls and put them on a greased cookie sheet. Bake meatballs for 10-12 minutes or until no longer pink.
When the meatballs are cooked, add them to the pasta sauce and continue to let them simmer in the sauce while you cook the pasta.
Top with parmesan cheese and serve.