Wednesday, November 07, 2007
It's hard to screw up meatballs
--Turkey Cacciatore Meatballs
Turkey Cacciatore Meatballs
Mr. Food Every Day’s A Holiday Diabetic Cookbook
1 pound ground turkey breast
½ cup Italian-flavored bread crumbs
½ cup grated Parmesan cheese
½ of a medium-sized green bell pepper, finely chopped
½ of a medium-sized onion, finely chopped
1 jar (28 ounces) light spaghetti sauce, divided
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon black pepper
¼ cup olive oil
1. In a large bowl, combine the turkey, bread crumbs, Parmesan cheese, bell pepper, onion, ¼ cup spaghetti sauce, the eggs, garlic powder, oregano, and black pepper. With clean hands, combine the mixture until thoroughly mixed. Form into 24 meatballs; set aside.
2. In a large pot, heat the oil over medium-high heat. Place the meatballs in the pot a few at a time and brown for 2 to 3 minutes, gently turning to brown on all sides.
3. Drain off excess liquid and add the remaining sauce to the pot; reduce the heat to low; cover, and simmer for 18 to 20 minutes, or until the meatballs are cooked through.
I don't really ever get tired of meatballs. One nice thing about turkey meatballs is you don't have to cook them for a really, really long time so I put these together the night before but I didn't have to cook them until the next evening when we ate them.
I don't usually put green peppers in my meatballs because they can be overpowering, but since I expected the green peppers to be prominent, they worked here. They really tasted like 'cacciatore'.
I used buccatini or whatever that spaghetti with the hole in the middle is called. It's hard to eat! It's much messier than spaghetti since it doesn't curl around a fork as easily. Thank God I was wearing my husband's shirt while I was eating.
This was a library book. I prefer it to the Mr. Food book I own. It has a lot of promising recipes in it.
Blast From The Past: Cinnamony Apple Streusel Bars from December 2006. I have a surplus of graham crackers and apples - maybe I'll make these again.
Question of the Day: How do you eat spaghetti or
other long pasta? Do you cut it? Do you swirl it
around a fork? Do you use the fork-spoon combo?