I came across Richard Simon’s “Farewell to Eat” cookbook and discovered this delicious recipe. I made my own version and served it with a simple tomato sauce with extra Parmesan and fresh basil for extra enjoyment. Bon appetite!
1 pound lean ground turkey (use 93% fat)
1/2 cup fresh bread crumbs
1/4 cup chopped onions — finely chopped
1/2 cup grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 teaspoons minced garlic 2 large egg whites — beaten until frothy
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
non-stick cooking spray — olive oil
In a large bowl combine turkey, breadcrumbs (I used Panko), onion, Parmesan, parsley, garlic, beaten egg whites, salt, oregano, basil, and pepper.
Mix lightly but thoroughly. With moistened hands, lightly shape the mixture into 1-inch balls.
You should have about 20 meatballs.
Coat a large non-stick skillet with non-stick spray. Heat over medium-high heat.
Add meatballs, about 10 at a time. Cook, stirring constantly, until browned (about 2 to 3 minutes per batch).
Re-coat the skillet with cooking spray as needed. When all meatballs are browned, return them to the skillet. Over medium heat, continue to cook, shaking the skillet to turn the meatballs, about 5 minutes or until cooked through.
Meanwhile, cook the spaghetti in a large pot of boiling salted water. Drain when finished.
In a medium saucepan, heat your favorite sauce. Divide the hot pasta and meatballs onto 4 serving plates.
Add 1/2 cup of sauce over each plate. Sprinkle with Parmesan and fresh basil for extra enjoyment. Bon appetite!