This is an adaptation of another recipe from this month’s Everyday With Rachael Ray. I was missing a few of the ingredients from the original recipe, so I made a few changes based on what I had on hand.
- 3 tablespoons extra virgin olive oil
- 2 onions finely chopped
- (original recipe called for 2 ribs of celery, finely chopped, but I was out)
- 2 -3 cloves garlic, finely chopped (original recipe calls for 2 but I love garlic)
- 1 28 oz can crushed tomatoes (original recipe calls for 14.5 oz. can diced fire roasted tomatoes)
- 1 12 oz jar roasted red peppers, drained
- salt and pepper
- 2 tablespoons paprika
- 1 cup of unseasoned breadcrumbs (original recipe called for 1/2 cup, but I found the meatball mixture to be very wet and decided to add more)
- 1/4 cup egg substitute (original recipe calls for 1 egg, beaten)
- 1 pound ground turkey (original recipe calls for 1 1/2 pounds ground dark meat turkey)
- 1 teaspoon Italian seasoning (my addition)
- 1 pound spaghetti, al dente
- 1/2 teaspoon crushed red pepper
- 1 tablespoon olive oil
Directions (this was how I did it, not how the original recipe was laid out)
- In a large skillet, heat the olive oil over medium heat.
- Add the onions and garlic, sauteing until softened (about 5-7 minutes).
- Transfer half of this mixture to a bowl and allow to cool.
- Transfer other half to a 6 quart crock pot.
- Add crushed tomatoes to crock pot.
- In a food processor, puree the red peppers. Add this mixture to crock pot.
- Add paprika, salt and pepper, to taste, to the sauce in the crock pot, and mix well.
- Mix the breadcrumbs, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of Italian seasoning into the onion and garlic mixture.
- Add the egg beaters and turkey.
- Mix well with your hands and make 1 to 1 1/2 inch meatballs.
- Add the meatballs to the crock pot.
- Cover and cook on low for 6 hours.
- Serve over 1 pound of cooked spaghetti, drained and tossed with 1 tablespoon olive oil and 1/2 teaspoon crushed red pepper. Season with salt and pepper.
This recipe on Key Ingredient.