Skinny Meatballs With Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 teaspoons olive oil |
1 large onion, cut into 1-inch chunks |
2 bell peppers (1 red and 1 yellow), cut into 1-inch chunks |
3 garlic cloves, finely chopped |
5 ripe tomatoes, seeded and cut into 1-inch chunks (about 1 1/2 pounds) |
1 (26-ounce) can fire-roasted tomatoes, drained |
1 (25-ounce) jar reduced-sodium marinara sauce |
1 (6-ounce) can no-salt-added tomato paste |
1/4 cup red wine |
1/4 cup chopped fresh basil |
1 tablespoon chopped fresh oregano |
1/2 teaspoon crushed red pepper |
1 1/4 pounds lean ground turkey |
1/4 pound chicken sausage, casings removed and meat crumbled |
2 egg whites |
1/4 cup dried whole-wheat breadcrumbs |
1/2 teaspoon each salt and pepper |
hot cooked whole-wheat spaghetti (about 12 ounces uncooked pasta) |
1/4 cup freshly grated parmesan cheese |
Directions:
1. For sauce, heat oil in a large pot over medium-high heat. Add onion and peppers, and cook 7 minutes or until tender. Add garlic, and cook 2 minutes more.
2. Add ripe tomato and remaining 7 sauce ingredients (through crushed pepper); stir. Bring to a boil; reduce heat to a simmer, and cover and cook 20 minutes.
3. Preheat broiler.
4. For meatballs, stir together meats, egg whites, breadcrumbs, and salt and pepper in a large bowl until just combined. (Don't overwork.) Using slightly wet hands, form 1-ounce (walnut-size) meatballs and place on a baking sheet. Broil 4 inches from flame, turning, 2–3 minutes or until browned.
5. Add meatballs to sauce; cover and simmer 30 minutes. Divide cooked pasta, sauce, and meatballs among 6 bowls. Garnish each with 1 tablespoon Parmesan cheese.
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