Cooking with Pia : Spaghetti and Meatballs

As the seasons change and cooler autumn nights set in, perhaps you’ve started craving pasta post-lift? So why not indulge yourself with a little spaghetti and turkey meatball dinner? Even better, why not impress that cute freshman you’ve been eyeing…

Cooking with Pia : Spaghetti and Meatballs

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As the seasons change and cooler autumn nights set in, perhaps you’ve started craving pasta post-lift? So why not indulge yourself with a little spaghetti and turkey meatball dinner? Even better, why not impress that cute freshman you’ve been eyeing with your skills… In the kitchen. Spaghetti and meatballs sounds simple, but add fresh, healthy, ingredients to an old classic, and you’ll be sure to make any girl weak in the knees.

Here’s what you’ll need to pick up:

1/4 cup plain dried breadcrumbs
1/4 cup chopped Italian parsley (or 1 tsp. dried)
2 large eggs, lightly beaten
2 tablespoons milk
1/2 cup grated Romano cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 lb. ground turkey
Marinara Sauce of Choice
1 lb. whole wheat pasta

And here’s how you’ll actually pull this meal off once you’ve got the ingredients you need:

1. In a large bowl, stir together breadcrumbs, parsley, eggs, milk, cheese, salt and pepper.
2. Add the turkey and mix gently to combine, being careful not to overwork the meat.
3. Shape the meat mixture into balls.
4. Generously spray a large skillet with PAM and place over medium-high heat.
5. Add the meatballs and cook until brown on the bottom, about 3 minutes.
6. Turn the meatballs over and brown the other side for another 3 minutes.
7. Continue to cook until all the sides are golden brown.
8. Meanwhile, bring the marinara sauce to a boil. For ultimate flavor, add the marinara sauce to the meatballs, reduce the heat, and simmer until the flavors blend, about 5 minutes.
9. Transfer the meatballs to a platter and sprinkle with any additional cheese.
10. Bring a large pot of water to a boil.
11. Add the pasta and cook until tender, about 8 minutes.
12. Drain the pasta, and add your marinara and meatball mixture.

And that’s that. Fresh meatballs (sorry), good, as al dente as you want it pasta, some cheese if you’d like, and a veggie on the side to add some color to the plate. Conservatively, this meal will take you thirty minutes to make, but it’ll yield a life time of culinary props. Even Chewandswallow can appreciate that tradeoff.

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