Tuesday, January 4, 2011

Recipe Of The Day: Spaghetti & Turkey Meatball Skewers

Today being National Spaghetti day, means that we have a special day ahead of us. Of course not everyone can make a great bowl of spaghetti, you know what I mean, one that isn’t dry or full of bland sauce that just screams “dump this shit in the trash as quick as you can and run!”

This Spaghetti & Meatball Skewer recipe is something to print out and tuck away for numerous reasons. The first one being that the spicy tomato sauce goes so great with the turkey in the meatballs and then when you put all the ingredients together and gently fry them to perfection, become somewhat of a welcomed attack on the tastebuds.

Another great thing is that these skewers easily win those kids with picky appetites, grown ups who think they have tasted it all and of course that foodie friend of yours who thinks they just have the greatest skills seen by man in the kitchen and are never impressed by anything they witness.

 Ingredients For The Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
¼ cup whole milk
¾ lb ground turkey (recommended: 93 percent lean dark meat)
½ lb Italian turkey sausage, casing removed
¼ cup grated Parmesan, plus more for serving
2 TBS finely chopped parsley leaves
2 cloves garlic, finely chopped
Kosher Salt and freshly ground black pepper
Vegetable oil, for pan-frying

Directions For The Spicy Tomato Sauce:
2 TBS olive oil
3 cloves garlic, chopped
1 tsp red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 tsp dried basil
1 tsp sugar
Kosher Salt and freshly ground black pepper
1 lb spaghetti, cooked al dente

Directions For The meatballs:
Preheat vegetable oil over medium heat.
In a medium bowl, soak the torn white bread with the milk.
Let soak for 1minute then remove the bread and squeeze out the excess milk.
In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper.
Add milk soaked bread and mix all ingredients gently.
Form meat mixture into 1 1/2-inch meatballs.
In a large heavy skillet, add meatballs and cook until golden brown on all sides.
Remove the meatballs to a paper towel lined platter.
Repeat in batches until there are no remaining meatballs.
Add meatballs to the cooked sauce and add salt and pepper, to taste.
Cook for 10 minutes.

Directions For The Skewers:
Mix 1 cup cooked spaghetti, 1 beaten egg and 1/4 cup grated parmesan.
Wrap the spaghetti mixture around 12 cooked meatballs.
Fry in 2 inches of 350 degrees F vegetable oil until golden, 5 minutes.
Garnish with parsley and serve on skewers with marinara sauce.

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