Chris' Recipes

Bon Appetite!

Meatballs and Spaghetti

Written By: Chris - Apr• 04•12

This dish was inspired because I was thinking of what the kids would like when they recently were coming over for a Sunday dinner… I always try to come up with something different and we all enjoy meatballs and Spaghetti.  We all like the flavor of ground beef, but I try to “lighten it up” by combining it with ground turkey for less fat and calories.  This is a simple recipe!  It was very tasty and even healthy!  🙂   Coincidentally, this was the same dinner that we enjoyed with the light bread pudding!

We enjoyed this dish over spaghetti pasta, (Bill and I had “spinach” pasta, which is wonderful!) with a side of garlic butter toast (for those not watching their Weight Watchers Points), a salad and french green beans!  I started with a prepared spaghetti sauce and “doctored” it up to keep things simple yet Delicious!

I’m including Weight Watchers Points™

Meatball Ingredients:
1/2 lb. ground Beef
1 lb. ground Turkey
1/2 large Onion
3 slices of 1″ French bread
3/4 Cup Milk, fat-free
2 Tablespoons Worcestershire
2 Tablespoons dry Italian Seasoning
2 Garlic cloves, crushed
2/3 Cup grated Parmesan
1 teaspoon Nutmeg
1/2 Cup Egg beater
2 Tablespoons of flat leaf Parsley
Extra Virgin Olive Oil

Servings: 21, 2 Weight Watchers Points Plus each

Easy Spaghetti Sauce:
2 Tablespoons of Extra Virgin Olive Oil
1/2 large Onion
2 Tablespoons light Brown Sugar
2 Tablespoons dry Italian Seasoning
1 Can Italian seasoned tomatoes
6 fresh Tomatoes
2 Garlic cloves, crushed
Salt & Pepper
3 cans Hunt traditional Spaghetti Sauce

Servings: 18, 2 Weight Watchers Points Plus each

Start by chopping your onions and sauteing them until translucent. (Reserve half of the onions for the sauce)
Always use fresh  herbs when possible.  Chop parsley and set aside.

Soak three thick sliced pieces of Italian bread in the milk

 

Combine entire ingredients together

Then tear the soaked bread into small pieces and blend with hands until everything is evenly distributed.

Using an ice cream scoop keeps your meatballs consistent in size.  Place them on an oven safe cooling rack that has been sprayed with nonstick cooking spray.  Bake/roast them at 400 for 15 – 25 minutes depending on how large you choose to make them.
Mine were larger than a golf ball.

 

Start sauce by using the second half of the cooked onion.  Add the garlic and all of the other ingredients except the prepared spaghetti sauce and simmer for 15 minutes or so before combining with the prepared sauce.

    

Simmer on low while you prepare your pasta al dente.

Enjoy! (Yes, there was wine!)

Cheers!
~Chris

 

 

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