Although this dish was a little higher on the Weight Watchers PointsPlus Value scale, I've been learning how to keep track of my points and balance the point system a little easier. I'm proud to say after about three weeks of steadily using the mobile app, I've been able to track my weight and I'm down 6.6 pounds!
I modified this recipe by choosing to use lean ground turkey for the meatballs instead of the lean ground beef which the recipe called for, only because we were already planning on having red meat later in the week. To make this an even easier recipe, the website suggests baking a batch of these meatballs over the weekend for a quick weeknight supper the whole family will love.
Ingredients:
- 1 lb uncooked lean ground beef (or turkey)
- 1/4 cup dried plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp salt
- 3/4 lb uncooked whole-wheat spaghetti
- 24 oz bottled reduced-fat pasta sauce
- 1/4 cup fresh bail, chopped
10 PointsPlus Value
4 1/2 stars out of 5
Prep time: 10 min
Cook time: 15 min
Serves: 6
To begin, preheat the oven to 350 degrees, and line a baking sheet with parchment paper or line with aluminum foil lightly coated with cooking spray.
In a large bowl combine beef (or turkey), breadcrumbs, cheese, egg, Italian seasoning and salt. Roll into about 30 1 1/4- inch meatballs and place on prepared baking sheet. Bake until cooked through, shaking pan every 5 minutes for even browning, about 10 to 15 minutes.
Cook spaghetti according to package and pour sauce into a large saucepan over medium-low heat to warm while the meatballs are baking.
When ready to eat, toss meatballs with sauce and serve over spaghetti; garnish with basil. Yields about 5 meatballs and 1 cup spaghetti with sauce per serving.
The Super Easy P'sghetti and Meatballs pairs well with a delicious bottle of Robert Mondavi Cabernet Sauvignon or obviously Killians for the non winos :) Enjoy!
I was just wondering what I was going to have for dinner tomorrow night, looks like spaghetti. I like that you decide to use turkey for the meatballs that's a great alternative to red meat especially since I only try to eat beef once a week. Thanks for the recipe and will come back looking for more...
ReplyDeleteMakes me so happy that this inspired you. We try limiting our intake of red meat too, so the turkey substitute is a fun alternative. Thanks for reading, and definitely stayed tuned for more. I still have a bag full of treats.
DeleteI'm a total "make it all from scratch", kinda guy. I make my sauce two or three days before, usually when I'm sitting around watching the tube. I let it cook slow all night and shut it down in the morning before I leave. Then the meatballs.
ReplyDeleteThese as well are a process of time. Next time you make the meatballs try this. Mix in your regular ingredients but let the meat sit on your counter. Cover it with some cling wrap or foil or something. But let it sit for an hour or so. If you let the meat and stuff, get to room temperature before you cook em off. The flavor of the cheese and spices permeate the meat.
Give the mix a final toss or squish before you form the meatballs. That will distribute everything one last time. I know it kind of goes against conventional wisdom, but I tell ya, it's key. Since you are using either a 5% or 10% fat meat, it takes a bit longer for stuff to even out.
If you haven't tried a Malbec, give one a go. They are Huge wines. You open the bottle and the room smells of grapey goodness. I wish my girlfriend didn't have an ulcer. Oh well, plain chicken and rice it is. Enjoy.
Thanks for the suggestions. I definitely have another recipe for my spaghetti that actually takes more time to cook and sit to let the flavor soak in. But for the purpose of this post, my goal was to make a super quick and easy take on this classic, versatile meal. Malbec is definitely a full bodied wine, which I enjoy. Sorry to hear about your girlfriends ulcer, enjoy the plain chicken and rice.
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