Friday, April 30, 2010

"Spaghetti" Pie with Turkey Meatballs

Wednesday, April 28, 2010
We had some extra jarred tomato sauce left from before we started making most things from scratch.  So we decided to do a semi-traditional American "spaghetti."  We didn't use spaghetti, though, because Greysen has trouble eating it.  So we used rotini, seasoned tomato sauce, parmesan and the following Turkey Meatballs and made it a baked dish.  Everyone loved it.

Turkey Meatballs
6 Servings
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
* From Everyday with Rachel Ray - Debi Mazar & Gabriele Corcos

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