Wednesday, March 2, 2011

Pass the Pasghetti

The variations of Spaghetti are endless- meatballs or meat sauce? Spicy or mild? Thick or thin?
Tired of fatty pork, veal, and Italian sausage, I fashioned meatballs from the much leaner ground chicken.
I feared chicken might dry out the meatballs, but they came out moist and flavorful.
Give this recipe a try for a lighter take on the classic!

16 oz can crushed tomatoes
12 oz can tomato paste
8 oz can diced tomatoes
2 1/4 cups water
1 diced yellow onion
4-5 cloves minced garlic
1/2 cup red wine
red pepper flakes (to taste)
2 lbs ground chicken
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan
2 eggs, lightly beaten
2 Tablespoons Italian seasoning
salt & pepper (to taste)
1 box whole-wheat spaghetti

1.) Place crushed tomatoes, diced tomatoes, tomato paste, water, onion, garlic, and red wine in slow cooker.  Add red pepper flakes, salt & pepper to taste. Stir.
2.) Combine chicken, breadcrumbs, parmesan, eggs, and seasoning.  Add salt & pepper to taste.  Form mixture into 20-24 large meatballs, dropping them into spaghetti sauce.
3.) Cook on low, 6-8 hours.  Serve with cooked spaghetti and a sprinkle of grated parmesan.


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