Practice makes perfect!

Welcome!

Today's home cooked meal consisted of another trial (and error, but stay tuned!!) of meatballs!  Turkey meatballs with whole wheat pasta and red pepper-tomato sauce to be exact.  We seemed to skip a step in the process and our meatballs just fall apart!!  Don't make the same mistake!  DRAIN YOUR SPINACH!  Another of the many lessons learned in the kitchen.  It's a continuous class and we love to perfect, so next time, they will be b-e-a-u-tiful!  But I have all the faith in the world yours will turn out better! 

Needless to say, our meal was more of a turkey meat sauce then turkey meatballs in sauce, but yummy anyways!  This meal was fresh tasting and fun to make.  Just check out Derek showing off his skills :-)

We paired this meal with garlic toast and a simple green leaf salad and everything went together nicely.  Follow the simple directions below and good luck!

<3

Turkey Meatballs with Whole Wheat Pasta and Red Pepper-Tomato Sauce
Total Time: 50 minutes
Serves: 4

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
3 ribs celery, chopped
1 red bell pepper, steemed, seeded and chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes, with juice
1 lb ground turkey
1 (10 oz) package frozen chopped spinach, thawed, squeezed out
1/2 cup quick-cooking oats
1/2 cup grated parmesan cheese, plus more for serving
2 dashes Worchestire sauce
12 oz whole wheat spaghetti
Salt and Pepper

Bring a large pot of salted water to a boil for the pasta.  Heat the oil in a skillet with a lid over medium-high heat.  Add the onion, celery, and red pepper, stirring often, until soft (about 4 minutes).  Add the garlic and cook a minute longer.  Transfer half of the vegetables to a large bowl. 

Add the tomatoes to the skillet and bring to a boil over high heat.  Reduce the heat to medium-low and cook, stirring often, until thick (about 5-7 minutes).  Season with salt and pepper.  Transfer to a food processor and process until smooth (or use an immersion blender to puree).  Return the sauce to the pan.  You should have about a quart of sauce. 

While the tomatoes simmer, add the turkey, spinach, oatmeal, and 1/2 cup parmesan to the vegetables.  Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Worchestire.  Mix well and form into 12 large meatballs.  (The meatballs can be made several hours in advance and kept, covered, in the refrigerator).  Add the meatballs to the sauce, cover, and cook, turning once or twice, until the meatballs are firm to the touch, about 10 minutes.

Cook the pasta until al dente, about 12 minutes.  Drain well and mix the pasta with about a third of the sauce.  Divide evenly among 4 serving bowls and top with the meatballs and additional sauce.  Sprinnkled with grated parmesan and serve.