¼ cup fresh semolina bread crumbs
2 Tbs skim milk
½ lb each lean ground beef and ground turkey breast
3 cloves garlic, minced and divided
2 small onions, chopped and divided
2 Tbs grated Parmesan cheese
1 Tbs chopped parsley
1 egg white
2 tsp Worcestershire sauce
¾ tsp each salt and pepper, divided
1 Tbs olive oil
1 can (28 oz.) crushed tomatoes in thick puree
1 can (6 oz.) Italian-seasoned tomato paste
2 bay leaves
½ tsp fennel seed, crushed
1 box (16 oz.) spaghetti
In a medium bowl, combine the bread crumbs and milk.
Let 1 or until softened.
Stir in beef, turkey, half each of the garlic and onion, cheese, parsley, egg white, Worcestershire and ¼ tsp each salt and pepper until well combined.
Form into sixteen balls.
In a large saucepot over medium heat, cook the remaining garlic and onion in hot oil for 2 minutes.
Add the next four ingredients; bring to a boil.
Add the meatballs.
Reduce the heat to low and simmer, stirring occasionally, for 1 hour or until the meatballs are cooked through and the sauce is thickened.
Meanwhile, prepare the spaghetti according to the package directions.
Drain and top with sauce and meatballs.
Makes 10 servings
Work time: 15 min.
Total time: 1 hour, 15 min.
Comfort Food Tip
The best serotonin booster is undoubtedly pasta, but the downside of serotonin is that too much can make you sleepy. This effect can be counterbalanced by eating carbohydrates and protein (the meatballs) in the same meal.