Spaghetti and (Healthier) Meatballs

Spaghetti and Meatballs

Who doesn’t love spaghetti and meatballs? It’s delicious, kid-friendly and it’s the ultimate comfort food. It’s definitely a favourite at our house. The recipe I usually make is one that I got from my mom, who got it from her friend, who got it from her grandmother many, many, many years ago. It’s one of the best spaghetti and meatball dishes I’ve ever had, so I’ve never really played around with the recipe. Why mess with a great thing, right? Last week, however, I felt like playing around with it just a little. I wanted to see if I could make a healthier, yet equally delicious meatball to throw in the sauce. Usually I use a combination of ground pork and ground beef, but to lighten it up, I chose to use ground turkey. I also added some chopped spinach to sneak some extra veggies into the kids. The experiment was a success. The kids ate the meatballs, spinach and all, and my husband actually said he preferred this verion to the original. So here it is, my updated, slightly healthier version of spaghetti and meatballs. I hope you’ll enjoy it, too!

Meatballs:

1 Lbs ground turkey

1 egg, lightly beaten

1/2 Cup grated parmesan cheese

2 cloves of garlic, minced

1 Cup fresh spinach, finely chopped

1/4 Cup fresh Italian flat leaf parsley

1/4 Cup bread crumbs

salt and pepper

Combine all ingredients. Mix well and form into 1″ meatballs. Set aside.

Sauce:

2 tbsp extra virgin olive oil

1 lbs Italian sausage

1 Cup onion, diced

2 cloves of garlic, minced

1/4 Cup red wine

2 tbsp brown sugar

28 oz crushed tomatoes

1 tsp oregano

1 tbsp basil

3 bay leaves

2 tbsp fresh italian flat leaf parsley

salt and pepper to taste

1 box of your favourite spaghetti

Cut the Italian sausage into 1″ pieces. Heat the oil in a large pot. Add the sausage, onions and garlic and saute until the sausage is browned. Add the red wine. Then stir in the brown sugar, tomatoes, oregano, basil and bay leaves. Bring to a simmer. Add the meatballs to the sauce and continue simmering over low heat for 1 to 2 hours, stirring occasionally, until the meatballs are cooked through.

Prepare spaghetti according to the package. Serve the meatballs and sauce over the spaghetti and top with fresh parsley. Serves 6.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: