Happy Monday, friends!
Hope you all had a lovely weekend–mine was a bit chaotic but all in all still a nice reprieve from the usual routines. My good friends over at The Sock Drawer had a beautiful baby boy last week, so I was rocking the register all weekend to help them out. It made for a bit of a tiring weekend, but I always have fun working retail and meeting all of the folks who come in.
Worst part of the weekend? Dropping my iPhone as I got out of my car Friday afternoon and completely shattering the screen. My husband did this a few months ago with his 3GS and was able to get a screen replacement for $10, but apparently the 4 is made a bit differently and it’s more expensive to replace the screen than it is to get a new phone…$150 later and I have a new phone! Somehow, I’m not as excited as I usually am when I get a new phone.
Which brings us to today’s recipe–spaghetti with homemade turkey meatballs! My Dad’s a bit of a spaghetti freak, so we used to have this at least once a week growing up and I’ll never be able to eat it without thinking of home. And after a weekend with as many ups and downs as mine, that is definitely not a bad thing!
Spaghetti with Turkey Meatballs
Makes about 10 meatballs and 3 servings of pasta (we used the extra meatballs for sandwiches the next day!)
1.3 pounds ground turkey
1/2 onion, chopped
2 tablespoons fresh parsley, chopped
1/4 cup breadcrumbs
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon fennel
Pasta + Sauce:
3 cups cooked pasta
5 small roma tomatoes
1 red bell pepper
1/4 cup water
1 small onion, chopped
2 cloves garlic
2 tablespoons olive oil + more for drizzling
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon salt, or to taste
1 teaspoon peppercorns, or to taste
1 oz parmesan cheese
1 6oz can tomato paste
In a large bowl, mix together all ingredients (it works best to do it by hand!), then refrigerate the mixture for at least a half hour.
Heat up oil in a medium size mean. While the oil heats, form the meatballs into 1 inch balls (you should get about 10).
Cook meatballs, turning regularly, until browned and cooked all the way through, about 10 minutes per meatball.
Add meatballs to pasta sauce (see below).
Pasta + Sauce:
Pre-heat oven to 450 degrees.
Place tomatoes and bell pepper in large casserole pan. Drizzle a little olive oil on top (about 1 tablespoon) and roast for about 10 minutes. Then, using a pair of tongs, carefully turn each of the tomatoes and the bell pepper over and roast for another 10 minutes. You’ll want the skin to be nice and blistered by the time they’re done.
Take the roasted veggies out of the oven. Peel the skins off of each tomato and off of the bell pepper–I used the tongs for this part too since the skin was so hot! When the skin is removed, place the veggies (and their extra juice drippings!) and 1/4 cup of water in a pot and blend. Alternatively, place in the blender and then transfer to a pot.
Add onion, garlic, olive oil, basil, oregano, salt, and peppercorns. Stir to mix and then blend together either with your immersion blender or transfer to a regular blender.
When the sauce has cooked down, add 1 ounce of parmesan cheese and 1 6oz can of tomato pasta.
Add meatballs, and cook for another 10 minutes or so.
Time: 60 minutes