Turkey Meatballs with Spinach-Tomato Sauce

February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)

Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes

6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
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Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.

Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.

Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.

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Mama’s Best Ever Spaghetti and Meatballs

May 22, 2009 at 1:43 pm (7 ingredients or less, Aldi ingredients, eggs, ground beef, italian-flavored bread crumbs, Main Dish, mozzarella, pasta sauce, spaghetti, stovetop)

by Ragu

Prep Time: 20 minutes
Cook Time: 20 minutes

1 lb ground beef
1/2 C Italian seasoned dry bread crumbs
1 egg
1 jar (26 oz) pasta sauce
8 oz spaghetti, cooked and drained
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Combine ground beef, bread crumbs and egg; shape into 12 meatballs. Bring pasta sauce to a boil in 3-quart saucepan. Gently stir in uncooked meatballs. Reduce heat and simmer covered, stirring occasionally 20 minutes or until meatballs are done. Serve over hot spaghetti.

Variation: Try adding a cube of mozzarella cheese to the center of each meatball for an easy but fun recipe twist.

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Carne Asada con Hongos Estilo Salisbury

March 18, 2008 at 5:12 pm (black pepper, broiler, eggs, ground beef, italian-flavored bread crumbs, Main Dish, mushrooms, olive oil, onion, salt, worcestershire sauce)

Carne Asada con Hongos Estilo Salisbury

Ingredientes:
1 lb de champiñones frescos
2 cebollas medianas
1 libra de carne molida
1/4 taza de pan molido sazonado
1 huevo grande
2 cdtas de salsa Worcestershire
1 cdta de sal
2 cdas de aceite de oliva
1/4 de cdta de pimienta negra molida

Preparación:
Precalentar el asador exterior. Cortar 12 onzas de los hongos en mitades (apróximadamente 4 tazas); guardar a un lado en un plato hondo grande. Utilizando un cuchillo o procesador, finament picar el resto de los hongos. Cortar las cebollas en cuñas; agregar al plato con las mitades de hongos; dejar a un lado. En un plato hondo, combinar los hongos finamente picados con la carne, el pan molido, el huevo, la salsa Worcestershire y 1/2 cucharita de sal; mezclar bien. Formar cuatro cilindros ovalados. Mezclar las mitades de hongos y las cuñas de cebolla con el aceite de oliva, pimienta y el resto de la sal. Colocar las verduras en un sartén perforado para asar, o en brochetas. Colocar las verduras y las carnes en el asador, apróximadamente a seis pulgadas del fuego. Asar hasta que las carnes estén cocidas y las verduras suaves, volteando las carnes una sola vez y moviendo los hongos de vez en cuando, apróximadamente 10 minutos. Servir las carnes cubiertas con la mezcla de hongos y cebollas.

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Fried Ravioli

March 18, 2008 at 4:53 pm (Appetizers, eggs, fresh basil, garlic salt, italian-flavored bread crumbs, lemon juice, mayonnaise, milk, parmesan, pepper, red pepper (cayenne), refrigerated cheese ravioli, refrigerator, salt, sour cream, stovetop, vegetable oil)

Fried Ravioli
by Family Circle
Makes: 6 servings
Prep: 15 minutes
Fry: 3 minutes per batch

Parmesan Dipping Sauce:
1 cup grated Parmesan
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves

Fried Ravioli:
2 large eggs
1/4 cup milk
3/4 cup Italian-flavored dry bread crumbs
1/2 teaspoon garlic salt
1/8 teaspoon cayenne
9 oz refrigerated cheese ravioli (uncooked)
4 cups vegetable oil, for frying
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1. Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 cup to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 tablespoons water to thin slightly. Refrigerate until serving time.

2.Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.

3. Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.

4. Over medium-high heat, heat oil in 5-quart saucepan until 350°F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500°F oven for 1 to 2 minutes.

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