-9.9 C
Monday, January 20, 2020
On The Menu

That turkey and comfort food time of year

Get your comfort food craving filled with this meal. Get ready for your kitchen to be filled with the rich, mouth-watering aroma of simmering tomato sauce as you prepare this Spaghetti and Turkey Meatballs dinner.

To purée tomatoes, place in a blender or food processor and blend until smooth. If you do not have a blender you can substitute 800 mL (3-1/4 cups) strained tomatoes (passata).

You can whip up a double batch and freeze extra for another day. You can also switch up the grated carrots with shredded zucchini for a change. And if you really want to increase your vegetable intake, you can swap out the pasta for spaghetti squash, which can be made quickly by hollowing out the squash and baking it or using the microwave. The squash will keep in the fridge for a few days, so you can make it in advance, or can be frozen for up to three months.

Spaghetti and Turkey Meatballs

  • 1 pkg (450 g) lean ground turkey
  • 3 Tbsp. seasoned whole grain breadcrumbs
  • 6 Tbsp. freshly grated Parmesan cheese, divided
  • 2 Tbsp. chopped fresh parsley
  • 1/4 tsp. fresh ground pepper
  • 1 can (796 mL/28 oz) no salt added tomatoes, pureed
  • 1 carrot, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 sprigs of fresh basil
  • 1/4 tsp. hot pepper flakes
  • 1 pkg (375 g) whole-grain spaghetti

In a large bowl, combine turkey, breadcrumbs, 3 Tbsp. of the cheese, parsley and pepper. Using 1 Tbsp. measuring spoon, roll turkey mixture into meatballs and place on parchment paper lined baking sheet. Repeat with remaining mixture. Makes 24 meatballs. Bake in preheated 180°C (350 °F) oven for 10 minutes. Remove from oven.

Meanwhile, in a saucepan, bring pureed tomatoes, carrot, onion, garlic, basil and hot pepper flakes to a simmer. Add meatballs; cover saucepan slightly and simmer for about 30 minutes or until thickened.

In a pot of boiling water, cook spaghetti for about 10 minutes or until tender but firm Drain well and return to pot. Toss with sauce and meatballs until well coated. Sprinkle with remaining cheese to serve.

Serves 6.


Prime time for an unOrthodox take on rice

Well, 2020 has certainly arrived, which of course means that it’s been 438 years since we’ve began using the Gregorian calendar, but we’ll circle back to that. Today we’re making an...

Turkey fingers another great option for leftovers

Nothing says holiday mode like leftover turkey. This tasty recipe is a fun finger food. Using high-fibre breakfast cereal adds the right...

Getting creative with that leftover turkey

So Christmas has come and gone already – does seem to come quicker every year. If you’re like me you always...

Quick and simple snacks are ideal during the holidays

The holidays typically mean visiting, either folks coming over to your place or you heading over to someone else’s. And that always means food...

Some colour helps make this warming soup festive indeed

The holidays and the cold weather are bearing down on us, so we need something warm and healthy – in a nice festive...

Having some fun with a traditional Mulligatawny Soup

Mulligatawny Soup is one of those traditional dishes that allows for a great deal of flexibility on route to making a delicious bowl...

There’s nothing like tradition for the holidays

I’m going back to my Quebecois roots for this one to show you a traditional French-Canadian meat pie that’s also very seasonal, as...

A cooperative model that will warm your insides

We’ve certainly arrived in prime soup season, something to keep us warm on a cold night. Hearty soups are especially welcome, and this Three...

Spicy and substantial fit the bill just now

Way too much of the white stuff – some of it sticking on the ground – for this point in November. With the...

Hungry for new local recipes?

On The Menu features a new recipe every week. Give your cooking skills a workout this weekend.

- Advertisement -