I am a SAHM that loves to cook, loves everything about bento box lunches, bake, travel and learning new things. Here you will find recipes, print-ables, guides and tutorials and take you along on my adventurous undertaking of trying to get my little boys to eat healthy yummy meals...and maybe when they become teens they won't go to their friend's house for dinner lol! I invite you into our home...come on in and see what's on our table
Tuesday, August 14, 2012
Spaghetti with Turkey Meatballs
1/4 cup Italian bread crumbs
1/4 cup milk
1/2 lb. ground pork sausage
3/4 lb. ground turkey
1 1/2 cups grated Parmigiano-Reggiano cheese
1 large shallot, minced
Pinch of freshly grated nutmeg
Pinch of ground cloves
Fresh marjoram leaves, chopped, plus whole sprigs for garnish
3 garlic cloves
Salt and freshly ground pepper, to taste
Olive oil, as needed
1 yellow onion, diced
1/4 cup dry white wine
1 large can (35 oz.) plus 1 small can (12 oz.) plum tomatoes, chopped, with juices
1/4 cup chicken broth
1 bay leaf
1 lb. spaghetti
To make the meatballs, in a large bowl, combine the bread crumbs and milk and mix well. Add the sausage, beef, egg, one-third of the Parmigiano-Reggiano cheese, the shallot, nutmeg, cloves, a good sprinkling of marjoram and 1 garlic clove, minced. Mix briefly with your hands just until the ingredients are well distributed. Season well with salt and pepper. Form the mixture into small balls 1/2 to 1 inch in diameter.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 7 to 9 minutes. Drain the pasta well and put it in a warmed large, shallow bowl.
In a large fry pan over medium heat, pour in the olive oil to a depth of 1/4 inch. When it is hot, add the meatballs (in batches, if necessary) and brown well on all sides. Transfer to a paper towel-lined tray to drain.
Discard the oil in the fry pan and wipe out any burned bits. In the pan over medium heat, warm 3 Tbs. olive oil, add the onion and sauté until soft and lightly golden, about 4 minutes. Slice and add the remaining 2 garlic cloves and sauté about 1 minute more. Add the wine and simmer until it is almost completely evaporated. Add the tomatoes and juices. Then add the broth and bay leaf and season with salt and pepper. Reduce the heat to medium-low and simmer, uncovered, until slightly thickened, about 10 minutes.
Add a sprinkling of chopped marjoram to the sauce, remove the bay leaf and pour the sauce over the pasta. Drizzle with olive oil and toss gently. Garnish with the marjoram sprigs and serve immediately. Pass the remaining Parmigiano-Reggiano cheese at the table.