SPAGHETTI AND MEATBALLS Makes 4 servings.
MEATBALLS---
1 tbs olive oil
1/4 tsp grated nutmeg
1/2 tsp salt
2 tbs minced flat leaf parsley leaves
1/2 cup finely chopped walnuts
1/4 cup milk
1 pound ground turkey
1/2 tsp pepper
1 clove garlic, very finely minced
1/2 cup grated Parmesan Reggiano cheese
1 large egg, beaten
1 cup whole wheat bread crumbs
TOMATO SAUCE---
2 tbs minced flat leaf parsley leaves
1/2 pound spaghetti
Salt
1/4 tsp red pepper flakes
1 tbs minced garlic
1 tbs olive oil
1/4 cup basil leaves, cut into chiffonade
Pepper
32 oz can whole plum tomatoes including juice
1 tsp dried oregano, crumbled
1 large onion, finely chopped
Heat oven to 350°. Line a baking sheet with parchment and set aside. In a bowl, combine bread crumbs and milk, let sit 10 min. Add egg and mix well. Add walnuts, cheese, parsley, garlic, salt, pepper and nutmeg, mix well. Add turkey, lightly mix to combine. Do not over mix.
-Form mixture into 18 walnut size balls and arrange on baking sheet. Brush meatballs with oil and set them back on parchment. Bake until firm but before they are overly browned, 20 min. Heat oil for sauce in a pan. Add onions and cook until translucent.
-Add garlic, oregano and pepper flakes, cook until garlic is fragrant. Add tomatoes and their juice, bring to a boil. Reduce heat and simmer 5 min. Season to taste with salt and pepper. Transfer meatballs to sauce and bring to a boil. Reduce heat and simmer 15 min. Cook spaghetti according to package directions. Drain and SERVE hot, topped with meatballs and sauce and garnish with basil and parsley...
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