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Spaghetti with Turkey Meatballs

Use wheat pasta for a deliciously healthy meal!


Spaghetti with Turkey Meatballs
Serves 6

8 oz. Whole Wheat Spaghetti Pasta

Sauce Ingredients:
2 Tbsp. extra-virgin olive oil
1 yellow onion, minced
1 carrot, minced
1 stalk of celery, minced
2 cloves garlic, peeled & minced
1 lb. ripe red tomatoes, chopped
2 cups tomato sauce
1 Tbsp. chopped fresh basil
1/2 tsp. salt
1/2 tsp. crushed red pepper

Meatball Ingredients:
1 lb. Lean ground turkey
2 egg whites
2 cloves garlic, peeled & minced
1 lemon juice & zest
1/2 tsp. hot red pepper flakes
1 cup fresh bread crumbs
1 Tbsp. chopped Italian parsley 
1 Tbsp. chopped fresh basil
1/4 cup grated Pecorino cheese


Heat olive oil in a 12-inch non-reactive skillet. Add onion, carrot, celery, garlic, and hot red pepper flakes. Cook over medium heat for 10 minutes or until onion turns transparent. Add tomatoes and heat through.

Add tomato sauce. Simmer for 20 minutes. Add basil, salt and pepper just before tossing the pasta.

Prepare the meatballs by mixing all the ingredients very well. Roll each meatball and place on a parchment lined cookie sheet. Bake for 20 minutes in the preheated 350F oven. Place meatballs into the tomato sauce and simmer for five minutes.

Bring a large pot of water to a boil. Add salt and pasta. Cook pasta. Cook pasta until "al dente." Drain and toss with prepared sauce and spicy meatballs.

Sprinkle with cheese and serve at once. 


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

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In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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