Friday, December 24, 2010

Turkey Meatballs in Marinara w/ Cheese Tortelloni

(yield = 40 meatballs)

1 pound extra lean ground turkey breast
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. Panko bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Mix together all ingredients from above.  Roll mixture into 1 inch balls.  Heat large skillet to medium and coat skillet with non-stick cooking oil (I used olive oil spray).  Brown meatballs on both "sides" and set aside.
Marinara Sauce:

1 (16 oz.) can diced, stewed tomatoes
1/2 c. chopped onion
1 cup chopped Bella mushrooms
1/4 cup butter
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Saute onions and mushrooms in a skillet on medium-high heat in butter, until softened and golden.  Stir together all remaining ingredients and pour into a large crock pot, set at 300 degrees.  Add sauteed onions and mushrooms to marinara sauce, plus browned turkey meatballs.   Cook in crock pot on 300 degrees for 1 hour.  After 1 hour, decrease crock pot temperature to simmer for 4-6 hours.

1 pound cheese tortelloni, dried
6 cups of water
dash of salt
1 teaspoon extra light olive oil
1/2 cup grated or shredded Parmesan cheese

30 minutes prior to dinner time, prepare cheese tortelloni.  Bring 6 cups of water to a boil in a large pot on the stove top, on high with salt and olive oil.  When water is boiling, add tortelloni, reduce heat to medium-high and continue low boil for 12-15 minutes.
 After tortelloni is prepared, layer tortelloni on a dinner plate, top with marinara sauce w/meatballs and sprinkle Parmesan cheese on top.  Enjoy with a delicious spinach salad and whole wheat rolls!
Recipe adapted from

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