Sunday Supper {Skinny Spaghetti & Meatballs}

First things first, no I have not gone batty posting Sunday Supper on Hump Day.  I got sidetracked last Sunday and just never got around to sharing it.  So, without further ado, you simply MUST make Skinny Taste’s Italian Turkey Meatballs.  It’s been adapted to a crock pot supper and is just delish.  I’ve shared it previously in a Musings post, but I figure it warrants its own Sunday Supper seeing how often it graces our table.  I serve it with Ina’s garlic bruchetta for a scrumptious meal.     Crock Pot Italian Turkey Meatballs
Skinnytaste.com

Ingredients:

• 20 oz (1.3 lb) ground turkey breast 93% lean
• 1/4 cup whole wheat seasoned breadcrumbs
• 1/4 cup Reggiano Parmigiano cheese, grated
• 1/4 cup parsley, finely chopped
• 1 egg
• 1 large clove garlic, crushed
• 1 tsp kosher salt + fresh pepper

For the sauce:

• 1 tsp olive oil
• 4 cloves garlic, smashed
• 28 oz cans crushed tomatoes (I like Tuttorosso)
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh chopped basil or parsley

Other:

• part skim ricotta cheese
• spaghetti noodles, cooked

 
Directions:
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.  Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.  Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.  Serve with ricotta, over pasta or enjoy with French bread. Makes about 24 meatballs, 2 tbsp each.     Garlic Bruschetta
Source: Ina Garten
1 French baguette
Good olive oil
1 clove garlic, cut in half lengthwise
Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.   Happy eats, y’all! xoxo   PS.  My Easter tablescape was featured in Glo’s “9 Stylish DIY Ideas for Easter” article!!