Turkey-Mushroom Spaghetti and Meatballs

These meatballs are great, meaty, full of flavor and pretty low in fat.

1 ounce dehydrated wild mushrooms
1 cup boiling water
1 tablespoon oil
1/2 medium onion, finely chopped
5 large button mushrooms, finely chopped
1 pound ground turkey
1/3 cup bread crumbs
1 egg, lightly beaten
salt and pepper
1 cup Madeira wine
1 plum tomato, diced
2 tablespoons cream
1 pound whole wheat spaghetti pasta
olive oil
chopped parsley
grated Parmesan cheese, optional

Combine the dried mushrooms and boiling water in a small bowl. Cover with plastic wrap and set aside.

Bring a large pot of salted water to a boil and add the pasta. Cook to al dente.

Heat the oil in a saute pan. Add the onion and let sweat for a few minutes until softened.

Add the fresh mushrooms to the onion. Stir and let cook for another 5 minutes.

Meanwhile, combine the ground turkey, breadcrumbs, egg, salt, and pepper until just mixed. Stir in the mushroom-onion mixture and combine well.

Heat a large saute pan over medium-high heat. Add the Madeira and bring to a simmer. form the turkey mixture into meatballs and drop them into the simmering wine. Cover the pan and let steam for 5 minutes.

Remove the lid and continue cooking until the wine is reduced to 1/2 cup.

Drain the liquid from the dry mushrooms into the pan. Chop the mushrooms and add to the sauce. Add the diced tomato to the pan and bring the mixture to a simmer, stirring occasionally.

Drain the cooked pasta and toss with a drizzle of olive oil and the chopped parsley.

Stir the cream into the tomato sauce and cook for 1 minute longer or until heated through.

Serve meatballs and sauce with tossed with spaghetti and topped with optional Parmesan.


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