Porcini Turkey Meatballs

By Totlxtc

Ingredients

• TOMATO MARSALA SAUCE:
• 1 * 1 egg, lightly beaten
• 1 * 1 egg white, lightly beaten
• 3/4 * 3/4 cup finely chopped sweet onion
• 3/4 * 3/4 cup seasoned bread crumbs
• 1/3 * 1/3 cup shredded part-skim mozzarella cheese
• 1/3 * 1/3 cup grated Parmesan cheese
• 1/3 * 1/3 cup minced fresh parsley
• 2 * 2 tablespoons ketchup
• 2 * 2 tablespoons Worcestershire sauce
• 1 * 1 garlic clove, minced
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 package (1 ounce) dried porcini mushrooms, divided
• 1 * 1 pound extra-lean ground turkey
• 1 * 1 cup water
• 2 * 2 tablespoons balsamic vinegar
• *
• 1 * 1 cup chopped sweet onion
• 2 * 2 garlic cloves, minced
• 1 * 1 tablespoon olive oil
• 3/4 * 3/4 cup marsala wine or 1/2 cup reduced-sodium chicken broth plus 1/4 cup white grape juice
• 2 * 2 tablespoons balsamic vinegar
• 1 * 1 teaspoon dried basil
• 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
• 9 * 9 ounces uncooked spaghetti, cooked and drained

Preparation

Step 1

* In a large bowl, combine the first 12 ingredients. Place half of the mushrooms in a food processor; cover and process to a fine powder. Add to bowl. Crumble turkey over mixture and mix well. Shape into 18 balls.
* Place on a rack coated with cooking spray in a shallow baking pan. Cover and bake at 350° for 20 minutes. Meanwhile, in a small saucepan, bring water and remaining mushrooms to a boil. Remove from the heat; let stand for 15-20 minutes. Drain, reserving liquid. Chop mushrooms; set aside.
* Turn meatballs; drizzle with vinegar. Bake, uncovered, for 15 minutes or until no pink remains and a meat thermometer reads 165°.
* In the same small saucepan, saute onion and garlic in oil until tender. Stir in wine or broth plus juice, vinegar, basil and mushrooms with liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to 1-1/3 cups. Add tomatoes; heat through. Serve over meatballs and spaghetti. Yield: 6 servings.


Nutrition Facts: 3 meatballs with 1/2 cup sauce and 2/3 cup spaghetti equals 451 calories, 8 g fat (2 g saturated fat), 73 mg cholesterol, 700 mg sodium, 58 g carbohydrate, 5 g fiber, 34 g protein.