Spaghetti and Turkey Meatballs with San Marzano Tomato Sauce
Yesterday, if you asked me what my favorite vegetable was, I might have answered bell pepper, spinach, or corn. Today, as I considered the tomato, the vegetable for this week’s Power Foods blog group, I realized that the tomato has been my favorite vegetable all along. We consume it baked, grilled, roasted, and served in salads, soups, stews, vegetable pies, tarts, dips, condiments, and other ways I’m sure you have in mind.
What you should know about tomatoes is that they are high in lycopene, which gives many fruits and vegetables their red color. Lycopene offers excellent antioxidant protection to help reduce to risk of several types of cancer including prostrate, and breast cancer, and it also supports the cardiovascular system and bone health. Cooked tomatoes offer more lycopene than raw tomatoes.
In the Real Estate business it’s location, location, location; in the food business it’s ingredients, ingredients, ingredients. If you’ve never had pasta sauce with San Marzano tomatoes, you’re in for a treat. This recipe for spaghetti and turkey meatballs with San Marzano tomatoes is delizioso! These tomatoes grow mainly in the area of Napoli and Solerno, Italy. Real San Marzano tomatoes must have a D.O.P label on it (Denominazione d’Origine Protetta) so you know that you’re getting the real thing. You will see the D.O.P on the front label and certification seals on the side of the label. However, just like prime location costs a pretty penny, so do prime ingredients. A 28-ounce can ranges from $5 to $6 in most supermarkets.
Servings: 7 to 8 Prep Time: 20 minutes Total Time: 2 hours
For the sauce:
1 onion, finely chopped
3 large cloves garlic
1-½ tablespoons olive oil
2 28-ounce cans whole San Marzano Tomatoes
½ cup fresh chopped basil, or 1/3 cup fresh chopped oregano
2 teaspoons lemon juice
1 teaspoon natural cane sugar
¼ to ½ teaspoon salt
For the pasta and the meatballs:
1 lb. whole wheat pasta (I use Barilla)
1-1/3 lbs. ground turkey
3 large cloves garlic, minced
½ cup onion, minced
1/3 cup chopped parsley
½ cup fresh ground breadcrumbs, or dry crumbs
¾ teaspoon salt
½ teaspoon black pepper
1. Start the tomato sauce by getting out an 8-10 quart stainless steel, or ceramic stockpot, and then sauté the minced onion in 1-1/2 tablespoons of olive oil. Add the garlic after 5 minutes, and then cook the mixture until the onions are translucent. Blend the tomatoes and add them to the pot, or use a handheld blender and blend them directly in the pot. Cook over medium-low heat one half hour, stirring regularly.
2. Prepare the turkey meatballs while the sauce is cooking. Sauté the ½ cup onion with the minced garlic in a little olive oil, until the onion is translucent. Set it aside to cool, and then mix the onions with the other meatball ingredients and shape them into balls about 1-1/4 inch large. Split them into two batches and brown them, one batch at a time, in 1-1/2 tablespoons olive oil. (Don’t cook them all the way through, just brown them lightly.) Set them aside until the sauce has cooked one hour.
3. After the sauce has cooked about for an hour, add the turkey meatballs to the sauce along with 2 teaspoons lemon juice, 1 teaspoon cane sugar, 1/4 teaspoon salt, and the ½ cup chopped basil. Continue cooking until the sauce has thickened, about 40 to 50 more minutes. Check seasonings.
4. When the sauce and meatballs are almost done, heat a pot of water to cook the pasta. Follow the instructions on the box and cook to the al dente stage.
Serve with a large green salad and enjoy!
Power Foods: 150 delicious recipes with the 38 healthiest ingredients
If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.
Check out what these other bloggers have cooked up!
Alanna – Kitchen Parade Veggie Adventure – Alyce – More Time at the Table, Ansh – Spice Roots, Casey –SweetSav Jeanette – Jeanette’s Healthy Living, Jill – Saucy Cooks Martha – Simple-Nourished-Living, Mireya – My Healthy Eating Habits
This recipe is also posted at Pennywise Platter, Full Plate Thursday, and Whole Foods Wednesday, and Slightly Indulgent Tuesday