Spaghetti and Turkey Meatballs

This particular recipe was inspired by the fact that I had ground turkey that needed to be used up. My husband wasn't home, we were needing dinner on the table as soon as he did get home. I was so excited to make this recipe the first time that I made it about 4 hours in advance of our actual dinner time. I know, this is probably weird to some people that I'm THIS excited about food. But it's true. I'm stoked with trying some of my new, possibly weird ideas.

Tonight was my second time at making Turkey Meatballs and it was even more of a success than before! But first, let's talk about spaghetti sauce. Spaghetti Sauce, if you have the different herbs (or even just Italian Seasoning), is the easiest sauce to just wing it. You can pour practically anything Italian sounding into it and walk away with something that rivals the canned stuff in the stores. The real fun of it all, is that it really doesn't cost too much to make.

Spaghetti Sauce (based on my memory of tonight's fun kitchen adventures)

Ingredients

1 can Tomato Sauce

1 can Diced Tomatoes (if you are not a fan of big tomatoes in your spaghetti, just add another can of Tomato sauce, or stick the can of diced tomatoes in a food processor). 

Italian Seasoning

1 Bay Leaf (kind of important in my opinion)

Rosemary

Marjoram 

Basil

1/4 tsp Sea Salt

1-2 tsp Garlic Salt

1/8tsp Red Pepper Flakes

These were all my ingredients in tonight's dinner. I really felt that the garlic salt (because I didn't have any garlic cloves) as well as the red pepper flakes MADE the meal. Note that not all of the ingredients have amounts to add near it. Here are a few secrets:

1. The spaghetti sauce is BEST if you start it before everything else. Add the different ingredients, being mindful that the longer it cooks the stronger the flavors. 

2. You don't have to add a lot, but if you add a little bit and it isn't to your liking you can just add more. When you start it, put your stove on low. 

Go ahead... Wing it. Make it a memorable spaghetti sauce that you can be proud of!

Turkey Meatballs

1lb Ground Turkey

3-4 Tablespoons Parmesan Cheese (I used the powdered kind. If I had the grated kind, I would probably add more)

1 teaspoon Black Pepper

2 pieces of bread buttered with just a hint of Garlic Salt, broil till browned.

1/8t Red Pepper Flakes

3-4 Tablespoons of Italian Seasoning

Mix all of the ingredients together. I put mine in my handy dandy KitchenAid Mixer and used the paddle attachment. I also took half of the Turkey Mixture, rolled them up into 1 inch balls, and flash froze them to be used at a later time. With the remaining Turkey Mixture, I rolled them up into 1 inch balls and I put enough oil in the bottom of a pan to fry the meatballs in. You don't want too much because then it's all oily and doesn't seem to cook too well. You want the oil to be shallow in your pan (maybe 1/2 cup for a huge pan?). I'd suggest medium or medium-low heat. If it's too hot, then you run the risk of oil popping everywhere. Put the meatballs in the pan and allow them to cook until they are browned on the outside (making sure to turn them over with tongs so they don't burn) and done in the middle. When I was done cooking the meatballs, (I dabbed the oil off of them with a paper towel) I put them into my spaghetti sauce and allowed them to simmer a little longer. 

Put over the noodles of your choice and prepare yourself for an incredible ride through tomato and garlic-y goodness!