Turkey Meatballs and Rigatoni
August 24, 2008
I’ll admit it – I grew up eating spaghetti sauce from a jar. This is to be expected from a first generation immigrant like my mother who thought Ragu was how spaghetti was supposed to be prepared (well, that along with kimchi. Can I get a witness from my Korean-American peeps?) I was set straight by my husband, who grew up eating macaroni and gravy prepared by his Italian family from the Bronx (that would be pasta and marinara sauce).
I’ve been making turkey meatballs even since I my son was born, trying to shed those baby pounds. While low-cal substitutions usually mean a less tasty result, I truly feel these meatballs are just as tasty as ground beef meatballs.
(yields about 18 1½” meatballs)
1 1/3 lb. ground turkey
1 small onion
2 cloves garlic
1/2 C. breadcrumbs
1/4 C. grated parmesan cheese
1 tsp. salt (or more to taste)
fresh ground pepper
Puree onion and garlic in a mini-chopper or food processor. Combine pureed onion, garlic, ground turkey, breadcrumbs, parmesan cheese, egg, salt and pepper in a medium bowl until well combined.
Roll mixture into 1½” balls. Heat mium skillet on medium high and brown meatballs on all sides, about 3 minutes per side.
Add to pot of hot marinara sauce (see below) and cook on medium low for 15-20 minutes. Serve with pasta of your choice with grated parmesan cheese.
28 oz. can of crushed tomatoes
2-3 cloves of garlic, minced
2 Tbs. extra virgin olive oil
1 tsp. sugar
2-3 tsp. dried basil
Heat olive oil in a medium saucepan on medium high. Add minced garlic and saute until golden. Add can of crushed tomatoes, sugar and basil. Mix and cook on medium low for 15-20 minutes.