Hormel Foods Recipes

Ingredients

• 3 tablespoons Carapelli Light Olive Oil, divided
• 1 cup chopped onion
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans Italian-style plum tomatoes, undrained and coarsely chopped
• 1 (6-ounce) can tomato paste
• 2 1/4 teaspoons dried basil leaves, divided
• 1 teaspoon dried oregano leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes, if desired
• 1 package Jennie-O Turkey Store® Lean Ground Turkey
• 1/4 cup seasoned dry breadcrumbs
• 1 large egg, beaten
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 12 ounces spaghetti or thin spaghetti, cooked and drained
• 1/4 cup grated Parmesan or Romano cheese

Directions

1. In large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion; cook, stirring occasionally, 5 minutes. Add garlic; cook 2 minutes longer. Add tomatoes, tomato paste, 1 1/2 teaspoons basil, the oregano, sugar, salt and red pepper flakes; bring to a simmer. Simmer 25 to 35 minutes or until desired consistency.
2. Meanwhile, in large bowl, combine turkey, breadcrumbs, egg, garlic salt, remaining 3/4 teaspoon basil and the black pepper; mix well. Shape into 24 (1-inch) meatballs.
3. In large nonstick skillet, heat remaining 1 tablespoon oil over high heat. Add meatballs. Reduce heat to medium; cook, turning occasionally, 12 minutes or until browned on all sides. Add to simmering sauce; cook 10 minutes or until meatballs are no longer pink in center. Serve over spaghetti; sprinkle with cheese.