Added by jarsac | Wed 28 Oct 2009 @ 03:16
Made with turkey mince, these tender meatballs provide protein without the baggage of saturated fat. The magic cinnamon seasoning in the meatballs adds a delightful accent to the tomato sauce. Spaghetti and meatballs is a crowd-pleaser, ideal for serving a hungry crowd.
* 2 teaspoons olive oil
* 4 garlic cloves, crushed
* 1 teaspoon dried oregano
* pinch chilli flakes
* 2 400-g cans diced tomatoes
* 1/2 cup reduced-salt chicken stock
* 500 g lean turkey mince
* 1 cup fresh low-GI breadcrumbs (see Ďtipí)
* 1 medium onion, finely chopped
* 1 egg, lightly beaten
* 1/4 teaspoon cinnamon
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons chopped fresh parsley
* 300 g cooked pasta, to serve
# To make the sauce: heat oil in a large saucepan over medium-low heat. Add garlic, oregano and chilli flakes. Cook, stirring, until softened but not browned, about 1 minute. Add diced tomatoes and stock and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer while you prepare the meatballs.
# To make the meatballs: mix turkey mince, breadcrumbs, onion, egg, cinnamon and pepper thoroughly in a large bowl. Roll tablespoonsful of the mixture into balls. Place meatballs on a lined tray, cover and refrigerate for 15 minutes.
# Add the meatballs to the simmering tomato sauce and simmer, uncovered, for 25 to 30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly. Sprinkle with parsley and serve over pasta. The meatballs and sauce will keep, covered, in the refrigerator for up to 2 days or in the freezer in an airtight container for up to 3 months (thaw in the refrigerator). Reheat on the stovetop or in the microwave.
To make fresh breadcrumbs, tear day-old fresh bread into pieces and place in a food processor or blender. Pulse until broken down into fine crumbs. Two slices of bread make 1 cup crumbs.