Thursday, November 1, 2012

Someone Pasta Meatballs-Looneyspoons cookbook

1 1/2 C. fresh whole-grain bread crumbs (I used whole wheat bread, torn into small pieces)
1/2 C. 1% milk (I used almond milk)
1 lb. extra lean ground sirloin (I used extra lean ground turkey)
8 oz. light mild Italian sausage, casing removed (I used Jenni-O turkey breakfast sausage patties)
1/3 C. packed freshly grated Parmesan cheese
1 egg or 1/4 C. egg substitute
1 T. minced fresh flat leaf parsley
1 tsp. minced garlic
1/4 tsp. each salt and freshly ground black pepper
2 T. olive oil
Place fresh bread crumbs in a bowl and pour milk over crumbs.  Let stand for 5 minutes or until crumbs have absorbed milk.
In a large bowl, combine crumbs with all remaining ingredients, except olive oil.  Mix well (using your hands works best).  Shape meat mixture into uniform sized meatballs.  (Tip:Pack meat mixture into 1/3 C. measuring cup.  Use this amount to make two meatballs).
Heat olive oil in a deep, non-stick, 14 inch skillet.  Add meatballs and cook over medium-high heat until lightly browned on all sides.  Be careful not to break them.
To finish cooking meatballs, either (1) Add two jars (about 6 cups) of your favorite tomato pasta sauce to the skillet. (I added one jar of Ragu light/sugar free). Reduce heat and, cover and simmer until meatballs are cooked through, about 25 minutes; or (2) Remove meatballs from skillet and transfer to a large baking pan.  Bake meatballs at 400 degrees for about 20 minutes, or until cooked through. 

I served these over spaghetti squash with green beans and butternut squash on the side.     

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