Spaghetti with Turkey Meatballs
Semi-Homemade Tomato Sauce
I call this semi-homemade because I start with canned tomatoes, instead of fresh tomatoes.
2 1/2 T olive oil
1 1/2 T garlic, minced (~ 3-4 large cloves)
1/3 c. onion, diced (~ 1/2 of a medium onion)
1/3 c. red wine
1/2 T basil
1/2 T oregano
1/2 t red pepper flakes (if you shy away from anything spicy, leave this out)
2 cans diced tomatoes
2 1/2 T sugar
1 t kosker salt + 1 t black pepper
1. Heat olive oil in a large pot on medium heat.
2. Saute onion and garlic for several minutes until translucent and fragrant.
3. Add red wine, basil, oregano, and red pepper flakes. Bring to a boil and cook for 2-3 minutes.
4. Add canned tomatoes (with the liquid) and the sugar to the pot. Stir to mix well.
5. Simmer for 30 minutes on low heat. Season with salt and pepper to taste.
6. Serve with spaghetti or angel hair pasta (and meatballs if you like). For the pasta, I used whole grain thin spaghetti and followed the instruction on the box. After draining,drizzle with olive oil to keep the noodles from sticking to one another.
Meatballs
1 clove garlic
1 small onion
1T olive oil
1/2 c. chicken broth
1/2 c. matzah meal or bread crumbs
1 lb ground turkey
1 egg
~1 t each of dried basil, rosemary, oregano, and thyme
1 T worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon pepper
1. Preheat the oven to 350°F.
2. Mince the garlic and onion. Saute 5 minutes on medium heat in olive oil.
3. Mix the broth and matzah meal together in a medium bowl.
4. Add the onion and garlic to the matzah meal mixture and mix.
5. Add the remaining ingredients to the bowl and mix well with hands.
6. Shape into 1 - 1 1/2" balls. Arrange on a baking sheet (they don't need to be far apart like cookies).
7. Bake 25 minutes, turning halfway through.
8. The meatballs can then be added to the tomato sauce to be served with pasta! If you made too many to enjoy now, can be frozen in a single layer on a baking sheet or in a baking pan, then moved to freezer bags for storage until you next crave them.
