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EATING

Spaghetti 'n' Meatballs

Kids love pasta! Give it to them in any form with a warm bath of sauce and you have a happy camper. One of the challenges of parents today is making sure that whatever is put before their children, that they make each meal count. And by that I mean, making sure it includes not only things their children enjoy eating, but also things that are healthy and good for them.

This month’s feature of eating is one of my creations of a nutrition packed spaghetti and meatballs. And to cut down on the fat, I use very lean ground turkey for this recipe. And remember to keep it our secret all of the good stuff inside.

Yumi!

Ingredients:

• 1 pound lean ground turkey
• 2 carrots; shredded and chopped
• ½ dozen portobello mushrooms, finely chopped
• 1 medium onion, chopped
• 2 large kale leaves, chopped
• 2 cloves garlic, minced
• Sea or Kosher salt
• Fresh Ground Black Pepper
• 2 teaspoons dried parsley
• ¼ teaspoon cinnamon
• 1/2 cup plain whole wheat bread crumbs
• 1 egg, slightly beaten
• ¼ cup ketchup, high-fructose corn syrup-free
• 2 tablespoons olive oil

Sauce:

• 1 can tomato paste
• 2 cans tomatoes
• 1 teaspoon each, dried basil, oregano and thyme
• Salt and Pepper to taste

Technique

Heat a large sauté pan until hot. Add olive oil and beginning with onions, sautee until tender. Add carrots and sauté until tender. Add mushrooms, kale and garlic and sauté for about 2 minutes. Place to the side to cool to room temperature.

In a large bowl add ground turkey, salt and pepper; cinnamon, thyme, bread crumbs, egg and ketchup and mix with a large spoon until well-blended. Add sautéed vegetables and mix together well with spoon. If mixture is a little too moist, add additional bread crumbs; just enough to get a nice bind.

Begin shaping into 2-inch meat balls and continue making until finished. In a large Dutch, add enough olive oil to coat the bottom of the pan and heat until very hot. Add meatballs, one at a time; being careful not to let them touch during cooking. Brown on each side, until finished. Remove meatballs onto a pan.

Add 1 tablespoon more of olive oil. Add entire can of tomato paste and stir until it begins to glisten. Add tomatoes and spices and a little salt and pepper to season. Cover and let cook for about 15 minutes. Add sauce to a food processor and blend until smooth. Return to Dutch oven and add meatballs one at a time. Add about 1/8 cup freshly-grated parmesan cheese. Place lid on top and reduce heat. Simmer for 10 minutes.

Follow instructions for cooking pasta. Drain and place on a large serving platter. Top with meatballs and sauce and grate additional parmesan cheese over the top.

© 2010 Good Living Enterprises, LLC. All Rights Reserved. Photo credits: Beverli Alford and Seth Blaustein. Site by Ariela Steif.