Italian Turkey Meatballs with Roasted Asparagus
Classic meatballs are updated with lean turkey, flavorful Italian sausage and rich tomato paste. Use a fork to gently stir the meat mixture and keep the meatballs light and tender as they roast in the oven. Meanwhile, make a simple tomato sauce flavored with plenty of fresh garlic and herbs.
Ingredients
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Finely chop Fresh Basil (2/3 cup), divide in half, and set aside.
step 3
Mince the Garlic (3 cloves), divide in half, and set aside.
step 4
Peel and mince the Yellow Onion (1), portion a quarter cup into a medium bowl, and set aside remaining onions.
step 5
Trim Asparagus (1 2/3 cups) by snapping the thicker bottom ends where they break naturally. Discard woody ends and set aside spears.
step 6
In the medium bowl with the quarter cup of onions, combine the Breadcrumbs (1/3 cup), half of the Parmesan Cheese (4 Tbsp), half of the basil, and half of the garlic cloves.
step 7
Add Kemps Heavy Whipping Cream (4 Tbsp), Fresh Parsley (3 Tbsp), Tomato Paste (1 Tbsp), Eggland's Best Classic Egg (1), and Salt (1/2 tsp). Stir until well mixed.
step 8
Add Italian Turkey Sausages (2) by removing meat from sausage casings. Add to bowl along with the Ground Turkey (8 oz). Gently mix with a fork but do not over mix.
step 9
Lightly spray nonstick spray on foil lined baking sheet.
step 10
Form ten, quarter cup sized meatballs, and place on the foil lined baking sheet.
step 11
Bring Water (8 cups) and Salt (1 tsp) to a boil in a medium saucepan.
step 12
Meanwhile, lightly drizzle tops of each meatball with olive oil.
step 13
Bake meatballs for eighteen minutes.
step 14
Heat olive oil in a medium saucepan over medium-high heat. Add the remaining garlic and onion. Cook for three minutes, until onions are translucent.
step 15
Add Dried Oregano (1 tsp), Canned Crushed Tomatoes (1 3/4 cups), remaining basil, Salt (1/4 tsp) and Ground Black Pepper (to taste).
step 16
Reduce heat and simmer for ten minutes, stirring occasionally.
step 17
Add Spaghetti (8 oz) to boiling water. Carefully stir occasionally, and cook pasta for nine minutes, or until tender.
step 18
Drain pasta, and return to pot.
step 19
Add a quarter cup of sauce to coat the noodles, and set aside.
step 20
Add the cooked meatballs to the sauce and simmer for five minutes.
step 21
Meanwhile, line the baking sheet with a fresh sheet of foil.
step 22
Toss the asparagus with Extra-Virgin Olive Oil (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (to taste).
step 23
Roast asparagus in a single layer for ten minutes, then remove from oven.
step 24
Divide the pasta between two plates. Place meatballs over the pasta with an even amount of sauce on both dishes. Sprinkle with the remaining Parmesan Cheese (4 Tbsp). Place the asparagus on the side.
step 25
Serve and enjoy!
