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I substituted ground turkey for the traditional meat mixture that I would otherwise use when making Spaghetti and Meatballs, which is part ground beef, veal, and pork. Of course with ground beef there is a good measure of fat in the meat that lends to the flavor, but with ground turkey—it must be seasoned well in order to get the desired flavors. However, that’s easy to accomplish.
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Ingredientes
- 1 pound ground turkey
- ½ cup finely chopped onion
- ½ cup finely chopped bell pepper
- 5 cloves garlic, finely chopped
- ½ cup roasted red bell pepper finely chopped
- 1 slice of bread, crust removed and soaked in ¼ cup milkâafter
- the bread is saturated, squeeze out the milk and tear into small pieces
- when adding to the ground turkey
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp Fresh basil and oregano
- ¼ tsp salt & fresh cracked black pepper, or to your liking
- 2 â 3 Tbsp olive oil
- 2 Tbsp grated parmesan cheese (plus more for topping)
- 12 ounces spaghetti
Direcciones
- Mix the ground turkey with all the other ingredients (except the olive oil), very well, and form into golf-ball size meatballs.
- Heat the olive oil in a pan and brown the turkey meatballs all around.
- Remove them from the pan and add the chopped roasted red bell pepper and sauté for a few minutes, scraping up bits any turkey left in the pan.
- Add the meatballs back into the pan on top of the roasted red peppers, pour the sauce on top, cover and simmer for about 25 minutes, giving it a stir once in a while until the meatballs are cooked through.
- Cook the spaghetti in a large pot of salted boiling water as directed by the package. Drain, return to the pot and add a little olive oil or butter.
- When all is done, place the spaghetti in the center of a plate, spoon over some of the meatballs and sauce, top with fresh basil and oregano, add a sprinkling of parmesan cheese, and enjoy with a nice piece of toasted garlic bread, and perhaps a glass of your favorite red wine.
