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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | turkey breast, extra lean ground | 1 1/2 | cups, chopped | Yellow onion, chopped fine | 1/3 | cup, grated | Carrots | 1/3 | cup, diced | celery, chopped fine | 1/2 | cup | Bread crumbs, dry, plain | 1 | medium | slightly beaten egg | 1 | teaspoon | thyme, dried | 1 | teaspoon | oregano, dried | 1 | teaspoon | basil (dried) | 2 | clove | garlic minced | 1 | tablespoon | olive oil, extra virgin | 24 | ounces | spaghetti sauce, mushroom (Prego) | 6 | ounces | whole wheat penne | 4 | tablespoons | parmesan | 14 | ounces | marinara sauce | 2 | cups | Tomatoes, Italian Style Stewed, undrained (Low Sodium) |
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Steps
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Sequence
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Step
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| | 1 | heat large skillet over medium heat add oil | | 2 | cook onion until tender 2-3 min | | 3 | add celery carrots and garlic and cook 3-4 min let cool before using | | 4 | in large bowl combine turkey, egg, bread crumbs, seasonings and onion mixture | | 5 | mix together and form into 2 inch meatballs | | 6 | reheat skillet and brown meatballs all over | | 7 | add sauce to skillet and turn heat to medium
bring to simmer and then reduce heat to medium-low and cover
cook for 20-30 minutes until meat balls are cooked through | | 8 | cook penne according to almost done
drain and put into pan with meatballs to coat with sauce | | 9 | top with cheese and serve with vegetable of choice |
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