Weeknight Spaghetti and Meatballs

Everyone loves a little bit of this Italian American classic! But, Spaghetti and Meatballs is a dish that is usually reserved for Sundays---as it typically involves hours of stovetop simmering, to produce a nice, brick-red "gravy" that is reminiscent of that which Grandma used to make. You know---the kind that made the whole house smell like a cozy Italian restaurant….

Maybe it's just me. This dish is hardly up to par with Grandma's all-day simmering version, but it sure is delicious and healthy, nonetheless! Not to mention--super easy to prepare!

Last Sunday, Kurt (Hubby) and I did this one together! We turned up "some old-school" music, gathered our ingredients, slapped on a couple of aprons and got to work. All the while, with Baby Kurt watching his crazy-cookin'- parents from the front row of his high chair. We had a lot of fun!

In 30 minutes FLAT, the savory and saucy dish was complete and steaming from our bowls……and, the kitchen was clean! EASY PEASY.

Here's it is!

Weeknight Spaghetti and Meatballs

Ingredients:

1 Tbsp. Extra Virgin Olive Oil

5 cloves garlic, divided

1 28 ounce can crushed tomatoes

1 15 ounce can fire-roasted diced tomatoes

1/4 c. Fresh basil, chopped

salt and pepper to taste

1 lb. Lean ground turkey

1/2 c. Onion, finely chopped

1/2 c. Fresh parsley, chopped

1/4 c. Whole wheat bread crumbs (seasoned, if you like)

1/4 c. Lowfat cottage cheese (whipped works well!)

2 Tbsp. grated or shredded parmesan cheese

1 large egg

1 box whole wheat or quinoa spaghetti

Instructions:

1. heat the olive oil in a large saucepan over medium heat. Add 4 cloves of SMASHED or CHOPPED garlic and cook for about 1 minute. Add the tomatoes with their juice, the basil, and salt and pepper to taste. You can sprinkle a bit of RED pepper in there, too--if you like a "kick" to your sauce. Bring to a boil and then reduce to simmering until thickened. If needed, add a bit of water (no mare than 1-2 cups).
2. In a med-large bowl, mix the turkey with the onion, parsley, bread crumbs, parmesan, and cottage cheese and remaining clove of garlic, minced. Season with salt and pepper. Once the mixture is combined thoroughly (I like to use my hands, here), form into 1-2" meatballs. Add meatballs, one at a time, to the sauce. Be careful to drop them gently, as the sauce may splash up and burn your arm. 
3. Simmer the meatballs, turning, until cooked through. This will take about 6-12 minutes, depending on the size of the meatballs. To prevent too much evaporation, you can cover  the pot with a lid---but leave it slightly vented.
4. In the meantime, cook the spaghetti in a large pot of boiling (salted, if you like) water, as directed by the package instructions. Drain, return to pot, and toss with some of the sauce. Finally, divide amongst dinner bowls, top with some extra meatballs…a sprinkle of parsley…..and NOM NOM NOM NOM. Enjoy!!!