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SPAGHETTI WITH TURKEY TOFU MEATBALLS

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SPAGHETTI WITH TURKEY TOFU MEATBALLS

Ingredients:

  • Sauce:
    Two 14-ounce cans crushed tomatoes
    1/2 onion
    3 tablespoons butter
    1 pound spaghetti, cooked according to package directions

    Meatballs:
    1 pound lean ground turkey
    6 ounces Morinaga Silken Tofu - Soft
    1/2 onion, grated on large holes of box grater
    2 garlic cloves, finely minced or grated
    2 tablespoons minced fresh basil
    1/2 cup corn flake, bread or panko crumbs
    1 teaspoon kosher or sea salt (if using regular table salt, use 1/2 teaspoon)
    freshly ground black pepper
    freshly grated parmesan cheese or soy parmsen cheese

Preparation:

To make the sauce, in a large sauté pan or soup pot, add the crushed tomatoes, onion and butter. Cover and bring to a simmer.

In the meantime prepare the meatballs. In a large bowl, mix together all of the meatball ingredients thoroughly. Use a melon baller and your hands to form meatballs.

Once the sauce comes to a simmer, turn the heat to low and add in the meatballs. Cover and cook for 20 minutes. Taste the sauce and season with salt and pepper. Discard the half-onion. Serve the sauce over the pasta, sprinkle with Parmesan cheese and serve immediately.

Nutrition Information:

Calories (), Fat (), Carbohydrates (), Sodium (), Cholesterol (), Protein ()

Comments:

Cornflake crumbs are a special product found next to the bread crumbs. If you do have regular cornflake cereal, you can just put them in a bag and smash them until they become small crumbs. The tomato sauce recipe is from the famous Italian American cooking teacher, Marcella Hazan, who only uses 3 ingredients: crushed tomatoes, half an onion and butter. Just cut an onion in half, peel and discard the outer papery skin. Place this half-onion (no need to chop any further) into the pot. The onion that is cooked in the tomato sauce will be removed once the sauce is cooked - the onion will have transferred all its flavors into the sauce!

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