Spaghetti and Meatballs

By nurseliz

Ingredients

• Meatballs:
• 2 slices white bread
• 2 tablespoons fat-free milk
• 8 ounces sliced mushrooms
• 1 jar (12 ounces) roasted red peppers, drained and chopped
• 1 pound ground turkey
• 1 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1 tablespoon minced dried onion
• 1 egg
• 1 pound thin spaghetti
• Sauce:
• 1 tablespoon olive oil
• 1 medium-size onion, chopped
• 1 can (28 ounces) crushed tomatoes
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon garlic salt
• 1/2 teaspoon red-pepper flakes

Preparation

Step 1

1
Heat oven to 400 degrees F. Grease 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
2
Meatballs: Finely crumble bread into small bowl. Add milk; let stand to soak.
3
Chop 1 cup of the mushrooms. Place in medium-size bowl; add 1/2 cup red pepper, the ground turkey, salt, Italian seasoning, black pepper, dried onion and soaked bread. Add egg. Mix well until ingredients are evenly blended.
4
Using about 1 slightly rounded tablespoon of turkey mixture for each meatball, shape mixture into about 32 meatballs. Place on prepared jelly-roll pan.
5
Bake in 400 degree F oven about 15 minutes or until instant-read thermometer inserted in center registers 165 degrees F.
6
Bring large pot of lightly salted water to boiling. Add pasta to boiling water. Cook until al dente, tender but still firm.
7
Sauce: Heat oil in large straight-sided skillet over medium-high heat. Add onion; cook 6 minutes. Add remaining mushrooms and red peppers from meatball ingredients; cook 4 minutes, stirring. Stir in tomatoes, paste, sugar, garlic salt, flakes. Cover; simmer 10 minutes.
8
When meatballs are cooked through, transfer to tomato sauce in skillet; gently stir to coat meatballs with sauce.
9
Drain spaghetti. Transfer to large serving bowl. Top with tomato sauce and meatballs. Makes 8 servings.