Ingredients
- 2 1/2 italian seasoning (crushed)
- 1 egg (beaten)
- 1 turkey (ground)
- 350 gr spaghetti
- 300 gr tomatoes up (cut)
- 190 gr tomato paste
- 140 gr green pepper coarsely
- 120 gr onion (chopped)
- 95 gr carrot coarsely (chopped)
- 50 gr celery (sliced)
- 30 ml low-fat milk
- 28 gr bread crumbs fine
- 2 gr sugar
- 2 gr garlic powder
- 2 gr salt
- 1 gr pepper
For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4.5qt 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.