Spaghetti & Meat Balls (Richard Simmons')

By Floridaberry

Ingredients

• Turkey Meatballs:
• 1 cup chopped onion
• 14 ounce can fat free chicken broth
• 1 teaspooon minced garlic
• Paprika dried basil and oregano (to taste)
• 1/8 teas freshly ground black pepper
• 1/8 teaspoon fennel seeds crushed
• 28 ounce can crushed tomatoes in sauce
• 28 ounce can whole tomatoes undrained
• 2 teaspoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon sugar to taste
• 1 lb lean ground turkey
• 1/2 cup fresh bread crumbs
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 teaspoons minced garlic
• 2 large egg whites beaten until frothy.
• 1/2 teaspoon each salt, dried oregano and basil
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

In large saucepan combine onion, broth, garlic, paprika, basil, salt, oregano, pepper and fennel seeds. Cook on medium heat 10 minutes or until broth is reduced by 1/2.

Add crushed tomatoes and whole tomatoes with their liquid, Worcestershire sauce and parsley. Simmer partially covered over low heat for 30 minutes until thick and chunky.

Add sugar to taste.

Meatballs: In a large bowl, combine turkey, breadcrumbs, onion, parmesan, parsley, garlic, beaten egg whites, salt, oregano, basil and finally the pepper. Mix lightly, but thoroughly. With moist hands shape into 1-inch balls. Coat skillet with cooking spray. Add meatballs. Cook until browned. Cook until meatballs are cooked through. Can freeze sauce--but freeze meatballs separately.