Monday, August 6, 2012
Recipe adapted from: The Bon Appetit Cookbook: Fast Easy Fresh
Posted by Lara.
2 jars (28-oz. each) chunky spaghetti sauce
1-lb. ground turkey
1-1/2 cups breadcrumbs
1/3 cup pesto
2 egg whites
1/2 tsp. salt
16-oz. spaghetti noodles
Pour just enough pasta sauce to cover the bottom of a heavy medium size skillet. In a bowl, mix turkey, breadcrumbs, pest, egg white, and salt in medium bowl.
Using moistened hands, form mixture into 1-1/2-inch diameter meatballs (it made about 36 meatballs).
Place meatballs in single layer in sauce (I had to use two pans to fit them all in).
Spread remaining sauce over the meatballs.
Bring to simmer. Cover and reduce heat to medium-low.
While meatballs are cooking, cook noodles in large pot of boiling salted water until tender. Drain pasta. Serve topped with meatballs and sauce and a sprinkle of Parmesan cheese, if desired.
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