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A simple, yet delicious and satisfying meal: good ‘ol angel hair and meatballs. In this recipe, the meatballs have been made a bit healthier by using ground turkey as opposed to ground beef. These mouthwatering meatballs are set on top of angel hair pasta, and topped with my homemade sauce.
Steps for the tomato sauce:
Chop 1 onion into chunks. Add chunks to the blender and puree.
Over low heat, add the onion puree, 1 teaspoon jarred garlic, diced tomatoes, tomato paste, water, sugar, 1 1/2 teaspoon basil, fennel seeds, Italian seasoning, 1 tablespoon salt, 1/4 teaspoon black pepper, and parsley to a large stock pot. Be sure to mix ingredients completely, then cover the pot with a lid.
Simmer, stirring occasionally for 1 1/2 hours.
Steps for the meatballs:
Preheat the oven to 350 degrees F.
Grease a 9X13 baking dish with the olive oil.
While the oven is pre-heating, place the greased baking dish into the oven to heat the oil.
Chop 1 onion into large chunks, and place the chunks into the blender. Puree the onion. You could just mince the onion if you wish, but I like to puree it because I really don’t like to find little bits of onion in my food.
In a large bowl, combine the ground turkey, the pureed (or minced) onion, bread crumbs, Parmesan cheese, beaten egg, 2 teaspoons jarred garlic, oregano, 1 tablespoon basil, thyme, rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper.
With clean hands, mix throughly. Form the mixture into 2 inch balls.
Remove the baking dish from the oven, and carefully place the prepared meatballs into the hot dish. Remember the dish will be hot, so be very careful!
Place the dish into the oven. Bake for 15 minutes, then turn the meatballs, and bake for an additional 6 minutes or until slightly browned.
Place the meatballs on top of a bed of freshly cooked angel hair pasta, and smother with tomato sauce. Be sure to serve some nice bread to go with your pasta and meatballs.
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