lightened-up "pioneer woman" spaghetti and meatballs

See that plate up there?  It's full of possibly the most delicious spaghetti and meatballs I've ever had.  It may not be the prettiest picture in the world, but that's because I was too excited to inhale the subject matter.  I loved that beautiful pile of deliciousness!

This spaghetti and meatballs is actually Pioneer Woman's recipe (click here for original recipe), but I made a few tweaks to lighten it up.  Instead of 3/4 pound beef and 3/4 pound ground pork, I used 1 pound ground turkey and 1/2 pound Jimmy Dean natural sausage (love that stuff!).  I considerably lessened the amount of olive oil used.  I also used oatmeal instead of the bread crumbs...nothing like a little fiber! 

Here are the instructions (the quick version):  Place all meatball ingredients in a bowl and stick your hands in!  Mash them up, mix them together, etc.

Shape into meatballs and place on a cookie sheet (line it with parchment paper first).  Put the meatballs in the freezer for about 10 minutes to firm up.

Heat a few tablespoons of olive oil in a stockpot, and brown the meatballs a few at a time.

Remove the meatballs, and saute the onion and garlic for a few minutes.

Now, toss everything else into the pot (except the meatballs)!  Make sure you include the red wine...it takes this dish out of this world!  Let it simmer for about 20 minutes, then add the meatballs.  Keep simmering for about 30 minutes until meatballs are completely cooked through.

Oh yum!

Spaghetti and Meatballs
A lightened-up version of the Pioneer Woman classic!

Meatballs:
1 lb. ground turkey
1/2 lb. sausage
3 cloves garlic, minced
3/4 cup oatmeal
2 eggs
3/4 cup grated Parmesan
1/4 cups fresh parsley, minced
1/4 t. salt
ground pepper, to taste
splash of milk
2 T. olive oil

Sauce:
1 onion, diced
3 cloves garlic, minced
28 oz. can whole tomatoes
28 oz. can crushed tomatoes
1/2 cup red wine
1/4 t. salt
1 t. sugar
ground pepper to taste
1/4 cup fresh parsley, minced

To make the meatballs, combine meat, garlic, oatmeal, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer. Serve over cooked spaghetti!


Gluten-free variation: Use gluten-free pasta when serving.