Pasta is the quick and easy go-to meal in most households. Made with the proper ingredients, it can be very nutritious as well as yummy. I always use whole wheat pasta, I switched from the white stuff years ago and have never gone back. Whole wheat or whole grain anything used to be difficult to find at the grocery store, but nowadays everyone carries at least a couple of options.
I also like to make turkey meatballs instead of beef. When I do use ground beef, I make sure it's from a leaner cut, like ground sirloin. And I normally like to add extra veggies to my sauce. Diced zucchini and carrots work really well, and also button mushrooms. I'll just throw these into the pot while the meatballs are simmering (earlier for carrots, which take longer to soften, and in the last 15 minutes or so for zucchini or mushrooms, which cook much faster).
Turkey Meatballs
This is a compilation/adaptation of different recipes I've read over the years.
Ingredients:
- 1 lb. ground turkey*
- 1/4 cup whole wheat bread crumbs
- 1/2 cup grated parmesan
- 1 egg, beaten
- a couple teaspoons of Tastefully Simple Italian Garlic Bread Seasoning (or any other Italian seasoning)
- a few dashes of Worcestershire sauce
- olive oil
- 1 jar Trader Joe's Organic Marinara Sauce
Directions:
- In a large bowl, mix together the first 6 ingredients above (without the oil and marinara sauce).
- Form into 1.5" balls.
- In a large skillet, add a couple tablespoons of olive oil and brown the meatballs on medium-high heat, turning them a few times to make sure each side is nice and brown.
- Once the meatballs are brown on all sides, reduce heat to low. Add the entire jar of marinara sauce and simmer, covered, for 30 minutes.
*Today I used a 1 lb. package of Foster Farms ground turkey. I sometimes use a package of Jennie-O turkey, which is actually 20 oz., or 1.25 lbs., so if you use this brand, just slightly increase the amount of bread crumbs, grated parmesan and seasoning. The single egg is still fine.
