Fit Tips: Spaghetti and Meatballs - Erie News Now | WICU & WSEE in Erie, PA

Fit Tips: Spaghetti and Meatballs

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Ingredients: 2 tablespoons skim milk. 2 slices thin-sliced white bread, crusts removed.1 1/4 pounds ground white-meat turkey. 1/4 cup grated zucchini. 3/4 cup finely chopped onion. 1/4 cup part-skim ricotta cheese. 2 tablespoons grated Romano or Parmesan cheese. 2 tablespoons chopped flat-leaf parsley. 1 tablespoons garlic paste. 1 large egg 1/2 teaspoons kosher salt. 1/4 teaspoons freshly ground black pepper. 1 tablespoons olive oil. 2 cups marinara sauce. 12 ounces dried spaghetti. Instructions: 1. Heat milk until just warm. Add breadcrumbs to absorb milk. 2. In a bowl, combine bread, 1 pound of the turkey, zucchini, 1/4 cup of the onion, cheeses, parsley, garlic paste, egg, salt, and pepper. Roll into 1-inch balls. 3. In a skillet, heat oil over medium heat. Brown meatballs in batches, 2 to 3 minutes. Remove meatballs to a bowl. 4. Add more oil. Cook the remaining onion, remaining 1/4 pound turkey and marinara sauce, breaking it up with a wooden spoon until no longer pink. Add meatballs, cover, reduce heat to low, and simmer until meatballs are cooked through, about 15 minutes. 5. Cook pasta, and serve meatballs and sauce over spaghetti.

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