Ingredients

The following ingredients have 5 Servings
  • 2 slices bread, any kind, with crust
  • 2 to 4 tablespoons chicken broth or milk
  • 12 ounces ground turkey
  • 12 ounces lean ground beef, preferably 85 percent lean
  • 1 large egg
  • 1/2 cup chopped parsley, more for garnish
  • 2 tablespoons grated Parmesan cheese, more for garnish
  • 3/4 teaspoon salt, more for pasta water
  • 1/2 teaspoon ground black pepper
  • 1 onion, minced
  • 7 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 28-ounce can whole peeled tomatoes
  • 1 pound whole wheat spaghetti

Instruction

  • Place bread in a large bowl and sprinkle with broth or milk until soaked. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic. Mix well and form into golf-ball-size balls ( about 24).
  • In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Sauté meatballs until browned, about 10 minutes. Remove from heat, set aside.
  • In a large saucepan, combine remaining 1 tablespoon olive oil, remaining minced onion and remaining minced garlic. Cover and cook over medium-low heat, stirring occasionally, until translucent, about 10 minutes. Add tomatoes, bring to a simmer, and cook uncovered for about 10 minutes, breaking up tomatoes with a wooden spoon.
  • Add meatballs to pan of sauce. Cover, reduce heat to low and simmer for 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil, and cook pasta until al dente. To serve, drain pasta and divide among four to six bowls. Top with meatballs and sauce, and garnish with parsley and Parmesan.