Healthy Meatballs & Spaghetti
by Heather Berryhill (A.K.A. ‘justmeheatherb’ on Instagram)
INGREDIENTS
2, 1 pound packages of ground turkey
1 onion
4 cloves garlic
1/2 of a 16 oz pkg of baby carrots
1 plastic carton of fresh basil or .67 oz
1/2 plastic carton of fresh oregano
1, 16 oz package of button mushrooms
1 cup Italian Bread Crumbs
1 bunch Italian parsley
6 whole eggs
.5 oz Parmesan Cheese
1 tsp salt
1 tsp fresh cracked pepper
2-3 Jars of store-bought spaghetti sauce
1/4 cup Cabernet Wine
DIRECTIONS
Add onion, mushrooms, carrots, garlic parmesan, basil and oregano in separate batches to a food processor. Mince fine. Add all minced items to a giant bowl. After all vegetables are added to a bowl; add ground turkey, eggs and breadcrumbs. Mix with hands. You’re looking for mixture to be able to form into a ball. If it’s not forming, add a few more breadcrumbs.
Form mixture into balls and put on a greased cookie sheet. Broil in oven for 10 minutes. While meatballs are broiling, start your sauce. Put 2-3 jars of store-bought spaghetti sauce into a large pot. Add 1/4 jar of cabernet to the sauce. Bring to a slow simmer. When meatballs are done in the oven, they should be golden brown. Add cooked meatballs to the sauce and cook on a slow simmer for 30 minutes or until meatballs have absorbed some of the sauce. Add on top of any pasta you prefer. Garnish with shaved parmesan and Italian parsley. Enjoy!
Reasor’s, Bring Your Table To Life