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Spaghetti and Meatballs


Serving Size : 4

8 ounces ground turkey breast
1/3 cup fresh bread crumbs
2 tablespoons garlic, minced
2 tablespoons canned chopped green chili peppers
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1 pinch dried thyme
1 pinch ground red pepper
12 ounces plum tomatoes, chopped, with juice
1/3 cup red wine
1/3 cup onion, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 pinch grated nutmeg
8 ounces spaghetti, uncooked

In a medium bowl, combine turkey through red pepper. Mix thoroughly and form in 1 inch balls. Coat a large no-stick frying pan with no-stick spray. Place over medium-high heat. Add meatballs and cook, stirring, for 3 minutes, or until browned on all sides.

Add tomatoes through nutmeg. Simmer over medium-low heat for 1 hour.

Cook spaghetti in a large pot of boiling water until just tender. Drain. Serve topped with meatballs and sauce.




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