Sunday, August 8, 2010

Meatball Spaghetti

We haven't completely made the switch to using 100% ground turkey in our meals yet. So in the meantime, we are using half ground turkey and half extra lean ground beef (97% fat-free) for our recipes. Brad made these delicious meatballs using the half and half mixture. You certainly can use all turkey and I am sure would be just as delicious - or maybe not.

We did a bunch so that we could freeze some for later.


1 lb. ground turkey

1 lb. extra lean ground beef

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 tablespoon Italian seasoning

Preheat oven to 350. Mix the above ingredients and form into balls. Our meatballs were medium sized. Feel free to make any size you wish. Place meatballs on a baking sheet about 3/4" apart. Bake for about 20 minutes.

We added Preggo traditional spaghetti sauce to our meatballs along with whole wheat spaghetti noodles and a fresh green salad to round out the meal. This was yet another good one!

We plan on using the leftover meatballs with our whole wheat sandwich rounds to make meatball sandwiches. We are going to add a little part-skim mozzarella cheese and bake the sandwich halves for a few minutes. YUM!

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