Meatballs with some Spaghetti

There are few meals my daughter will eat without any complaints these days, but spaghetti with meatballs is definitely one of them.  She's always been a fan of the spaghetti, we have wonderful pictures of her from maybe around 18 months old with spaghetti sauce all over her face and down her belly.  That love has never wavered.

I recently began adding the meatballs.  In fact, until recently we had vegetarian spaghetti more often than not.  The occasional ground hot link italian sausage, maybe, but I'd never tried meatballs.  They had never been in my family book of food.  They were just something to be seen in movies, like Lady and the Tramp.

With that understanding, I went on a mission to make some meatballs.  I purchased some ground turkey a month or so ago and had portioned it out to about 1/2 lb a bag.  That's a good amount of meat for dishes like spaghetti, casserole, stir fry, etc.  Let meat and more veggies are always the key.  It also allows you to purchase better quality meat because you are using less in your meals.

These meatballs are moist and super delicious with or without spaghetti sauce.  I could definitely see them holding up as an appetizer too.

Turkey Meatballs

1/2 lb ground turkey

1 1/2 cups breadcrumbs

1 egg

1/4 cup finely chopped onion

2 Tbsp non-dairy plain milk 

1/2 tsp salt

1 tsp Worcestershire sauce

1/8 tsp pepper

Heat your oven to 400 degrees.
Mix all the ingredients in a large bowl.  Shape mixture into about twenty 1 inch meatballs.  Place in an ungreased pan (13 x 9 x 2 inches).  Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.

To add to spaghetti; make your favorite sauce, add meatballs, cover and let simmer for half an hour.  Serve over pasta.