This recipe can be prepared in 45 minutes or less.
This new version of spaghetti and
meatballs still goes well with the usual accompaniments: green salad, crusty
garlic bread and some red wine. End with spumoni ice cream.
2 cups purchased chunky tomato pasta sauce
1/2 pound ground turkey
3/4 cup fresh breadcrumbs made from crustless Italian bread
2 3/4 tablespoons purchased pesto
1 egg white
1/4 teaspoon salt
8 ounces spaghetti
Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey,
breadcrumbs, pesto, egg white and salt in medium bowl. Using moistened hands,
form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon
remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and
simmer until meatballs are cooked through, stirring occasionally, about 20
Meanwhile, cook pasta in large pot of boiling salted water until just tender but
still firm to bite. Drain pasta; divide between bowls. Top with meatballs and
Serves 2; can be doubled.
Main Course Recipes