Spaghetti and Meatballs

photoThis is the recipe makeover from Clean Eating’s January/February 2013, page 37. It is really good and is ready in under an hour.








Spaghetti and Meatballs

olive oil cooking spray
2 slices soft whole-wheat bread, crusts removed (about 1 1/2 ounces after trimmings)
2 tablespoons 2% milk
1 teaspoon olive oil
1 white onion, finely chopped
4 cloves garlic, finely chopped
6 ounces lean ground turkey
6 ounces lean ground beef
1 large egg
3 tablespoons grated parmesan cheese
1 1/2 teaspoons Italian seasoning, divided
3 tablespoons chopped Italian parsley, divided
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (26 ounce) box or can of chopped tomatoes
1 tablespoon low-sodium tomato paste
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1 tablespoon honey
2 tablespoon chopped fresh basil leaves
7 ounces whole-wheat pasta

Preheat oven to 425F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Tear bread into 1/3 inch cubes and add them to a large bowl. Add milk and stir until bread is moist. Set aside.

In a large skillet on medium-high heat, heat oil. Add onion and saute, stirring frequently until softened and lightly browned, about 7 minutes. Add garlic and saute, stirring constantly for 30 seconds. Remove from heat. Add 1/3 of onion mixture to bowl with bread. Reserve remaining onion mixture in skillet and set aside.

To bowl with bread, add turkey, beef, egg, parmesan, 2 tablespoons parsley, 1 teaspoon Italian seasoning, 1/8 teaspoon salt and black pepper. Stir gently until combined. Gently roll meat mixture into 1-inch balls and place on baking sheet 1-inch apart, making about 20 meatballs. Bake, turning halfway through, until outsides are lightly browned and centers are no long pink, 17 to 20 minutes.

Meanwhile, return skillet with remaining onion mixture to stove top. Add tomatoes, tomato paste, vinegar, pepper flakes and remaining 1/2 teaspoon of Italian seasoning and turn heat to medium-high. Before sauce boils, reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Stir in honey and additional salt. Reduce heat to low and add basil and meatballs. Cook, stirring occasionally, for 3 more minutes.

Meanwhile, cook pasta al dente according to package directions. Drain and return to pot, off the heat. Add sauce and meatball mixture to pot; stir to combine. Divide among serving bowls and sprinkle with remaining 1 tablespoon parsley.


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