A classic pasta dish with a twist. Spaghetti , tomato sauce, and meatballs made with ground turkey and quinoa. A little healthier but just as delicious.
1 28-ounce can whole peeled tomatoes or tomato puree
2 tsp garlic powder
1 TBSP dried oregano
1/2 tsp dried basil
1 tsp salt
1/4 tsp black pepper
DIRECTIONS
MAKE THE MEATBALLS:
Rinse the quinoa thoroughly under cold water. Add the rinsed quinoa and 2 cups of water to a medium size saucepan over medium-high heat. Bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes. Drain the quinoa and rinse to cool.
Add the cooked quinoa and remaining meatball ingredients to a large mixing bowl and combine thoroughly with your hands.
Roll the mixture (about 3 TBSP at a time) into balls about 2 inches in diameter in the palms of your hands and place on a baking sheet (you should end up with about 15 good size meatballs).
Cover the meatballs and place in the refrigerator for at least 1 hour to allow meatballs to bind and flavors to meld.
Remove the meatballs from the fridge and preheat the oven to 425°F.
Place the meatballs in the preheated oven and bake for 25 minutes.
START THE PASTA WATER:
Bring a large pot of water and 1/2 tsp of salt to a boil.
MAKE THE SAUCE:
Add the tomatoes to a blender or food processor and pulse until completely pureed.
Pour the tomato puree into a dutch oven or large saucepan over medium-low heat. Stir in the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally.
Add the cooked meatballs to the sauce and gently toss to coat. Reduce the heat to low and cook the sauce and meatballs for about 5 more minutes.
COOK THE PASTA:
Add the spaghetti to the boiling water and cook until al dente, according to the package directions.
SERVE THE SAUCE AND MEATBALLS OVER TOP OF THE COOKED SPAGHETTI AND SPRINKLE ON FRESHLY GRATED PARMESAN CHEESE.
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