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Turkey Meatballs in Paprika Tomato Sauce

March 17, 2009

This is an adaptation of another recipe from this month’s Everyday With Rachael Ray. I was missing a few of the ingredients from the original recipe, so I made a few changes based on what I had on hand.

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 2 onions finely chopped
  • (original recipe called for 2 ribs of celery, finely chopped, but I was out)
  • 2 -3 cloves garlic, finely chopped (original recipe calls for 2 but I love garlic)
  • 1 28 oz can crushed tomatoes (original recipe calls for 14.5 oz. can diced fire roasted tomatoes)
  • 1 12 oz jar roasted red peppers, drained
  • salt and pepper
  • 2 tablespoons paprika
  • 1 cup of unseasoned breadcrumbs (original recipe called for 1/2 cup, but I found the meatball mixture to be very wet and decided to add more)
  • 1/4 cup egg substitute (original recipe calls for 1 egg, beaten)
  • 1 pound ground turkey (original recipe calls for 1 1/2 pounds ground dark meat turkey)
  • 1 teaspoon Italian seasoning (my addition)
  • 1 pound spaghetti, al dente
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon olive oil

Directions (this was how I did it, not how the original recipe was laid out)

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the onions and garlic, sauteing until softened (about 5-7 minutes).
  3. Transfer half of this mixture to a bowl and allow to cool.
  4. Transfer other half to a 6 quart crock pot.
  5. Add crushed tomatoes to crock pot.
  6. In a food processor, puree the red peppers. Add this mixture to crock pot.
  7. Add paprika, salt and pepper, to taste, to the sauce in the crock pot, and mix well.
  8. Mix the breadcrumbs, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of Italian seasoning into the onion and garlic mixture.
  9. Add the egg beaters and turkey.
  10. Mix well with your hands and make 1 to 1 1/2 inch meatballs.
  11. Add the meatballs to the crock pot.
  12. Cover and cook on low for 6 hours.
  13. Serve over 1 pound of cooked spaghetti, drained and tossed with 1 tablespoon olive oil and 1/2 teaspoon crushed red pepper.  Season with salt and pepper.

Printable version.

This recipe on Key Ingredient.

This recipe on Foodbuzz.

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