*  Exported from  MasterCook  *
 
                   Spaghetti Sauce with Turkey Meatballs
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ww                               Low-Cal
                 Poultry                          Italian
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Onion -- chopped
    2      teaspoon      Italian seasoning -- crushed
    1      cup           Green pepper -- coarsely
      1/2  teaspoon      Sugar
                         chopped
      1/2  teaspoon      Garlic powder
      1/2  cup           Carrot -- coarsely chopped
      1/2  teaspoon      Salt
      1/2  cup           Celery -- sliced
   12      ounce         Spaghetti or mostaccioli
    2      16 oz can     tomatoes -- cut up
                         cooked and drained
    1      6 oz can      tomato paste (2/3 cup)
                         -----TURKEY MEATBALLS-----
    1                    Egg -- beaten
      1/2  teaspoon      Salt
    2      tablespoon    Low-fat milk
      1/8  teaspoon      Pepper
      1/4  cup           Bread crumbs -- fine
    1      pound         Ground turkey
      1/2  teaspoon      Italian seasoning
 
 For Sauce:  Cook onion, green pepper, carrot, and celery in a covered 4 1/2qt
dutch oven in a small amount of boiling water for 4 minutes or till tender.
Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar,
garlic powder, and salt. Bring to boiling; reduce heat.
 Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and simmer
for 10 to 15 minutes more or to desired consistency, stirring occasionally. 
Serve over hot cooked pasta. For Meatballs: In a medium bowl, combine all
ingredients, except the turkey. Mix well and add the ground turkey; mix well. 
With wet hands, shape meat into 24 - 1 inch balls. Spray a 13x9x2 inch baking pan
with nonstick spray. Place meatballs in prepared pan. Bake in a 375 degree oven
for 20 minutes or till no pink remains; drain. 3P, 3V, 2B, 30C. 424 cal, 9gm fat.
 
 
 
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