Spaghetti and Meatballs
|Ground turkey breast||8 Ounce|
|Whole wheat bread slice||1 1⁄2 , crumbled|
|Minced garlic||2 Teaspoon|
|Defatted chicken stock||1⁄2 Cup (8 tbs)|
|Onion||1 Small, finely chopped|
|Sweet red peppers||2 , finely chopped|
|Chopped mushrooms||2 Cup (32 tbs)|
|Tomatoes||4 Large, seeded and coarsely chopped|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
In a medium bowl, combine the turkey, bread, egg white and garlic.
Shape into 1" balls.
Coat a Dutch oven or large frying pan with no-stick spray.
Heat over medium heat, add the meatballs, and brown on all sides.
Remove to a platter and set aside.
Add the stock to the pan and scrape up the cooked-on bits with a spatula.
Add the onions and saute, stirring frequently, until soft but not browned.
Add the peppers and mushrooms; cook for 5 minutes.
Add the tomatoes, tomato paste, basil, oregano and honey.
Cover and cook for 15 minutes, stirring frequently to prevent scorching.
Working in batches, transfer the mixture to a blender or food processor and puree.
Return the sauce to the pan.
Add the meatballs and heat through.
Cook the spaghetti in a large pot of boiling water until just tender, about 10 minutes.
Drain and serve with the meatballs and sauce.