Spaghetti and Turkey Meatballs
Why I Love This Recipe
Ingredients You'll Need
Meatballs:
4 slices stale peasant bread (4 oz)
About 3 Tbls olive oil
1 small leek, diced
3 cloves garlic, minced
1 lb ground turkey
1/4 cup minced flat-leaf parsley
1/2 cup grated Parmesan cheese
1 large egg
1 tsp kosher salt
1/2 tsp coarsely ground pepper
Red Sauce:
2 Tbls olive oil
1/2 red onion, minced
3 cloves garlic, minced
2 cans (28 oz each) Italian tomatoes
1 bay leaf, preferably fresh
1 Tbls Italian seasoning
1/4 cup red wine (optional)
1 lb spaghetti
Directions
Make the meatballs: In a food processor, pulse the bread to coarse crumbs.
In a large skillet, heat 1 Tbls of the oil over medium-high heat. Add the leak and garlic, and cook until the leek is softened, about 3 minutes. Transfer to a large bowl to cool slightly.
Add the turkey, parsley, parmesan, egg, salt, pepper and crumbs, and mix. Form into golf sized meatballs.
In the same skillet, heat 2 Tbls of the oil over medium-high heat. Add the meatballs and cook until browned all over, 5 to 6 minutes (add more oil if the meatballs stick). Set aside.
Make the sauce: In a large saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook until very soft, about 10 minutes.
Add the tomatoes, bay leaf, Italian seasoning and wine (if using), and bring to a boil. Reduce to a simmer, add the meatballs and simmer, uncovered, for 2 to 3 hours (depending on how thick you like your sauce).
In a large pot of boiling water, cook the spaghetti according to package directions. Drain well.
