"I've always wondered
is my number one entree.
Must be because spaghetti
is just so much fun to say"
garlic cloves, minced
canned crushed tomatoes
fresh ground black pepper
white onion, finely chopped
1/2 cup freshly grated asiago cheese or 1/2 cup
parmesan cheese, plus more
freshly grated asiago cheese or
parmesan cheese, for serving
chopped fresh flat-leaf parsley
Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
Add meatballs to skillet and spoon the sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook for about 12 minutes. Drain pasta and add tablespoon oil, stir.
Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.
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Spaghetti With Turkey Meatballs (cont.)