All I can think about while it’s this cold outside is comfort food. We all have our favorites, but recently spaghetti and meatballs has become something I’m constantly craving. Classics like this are just perfect for this cool weather, but they are usually on the heavier side. With just a few tweaks (like substituting turkey for red meat, spaghetti squash for pasta, or homemade sauce for store bought), you can make a much healthier meal that’s still just as satisfying.
-1 lb ground turkey
-1/4 large onion, finely diced
-4 cloves of garlic, finely diced
-1/4 tsp Italian seasoning
-1/4 tsp crushed red pepper
-1 Tbsp tomato paste
-1/2 c breadcrumbs, I used gluten free Udi’s Bread for these
-2 Tbsp milk (I used unsweetened almond milk)
-1/4 c chopped parsley
-1/2 tsp salt
-pepper to taste
Combine all ingredients in a large bowl.
Shape into golf ball sized balls and place on a lined and greased baking sheet.
Bake at 375 for 25 minutes.
-1/2 onion, finely diced
-3 tsp olive oil
-3 cloves of garlic, minced
-2 Tbsp tomato paste
-2 c. tomato puree
-1/2 tsp Italian seasoning
-1/2 tsp crushed red pepper
-1/4 tsp sugar
-salt and pepper to taste
-parsley to garnish
Add the onion and olive oil to a sauce pot.
Saute over medium-low heat until onions are translucent, about 5 minutes.
Add the garlic and simmer for 1 more minute.
Add the tomato puree, tomato paste, Italian seasoning, crushed red pepper, sugar, salt, and pepper.
Simmer on low heat for about 30 minutes so the flavors have time to develop.
Serve the sauce and meatballs over your favorite pasta and garnish with parsley. Enjoy!