Saturday, October 08, 2005

Linguine and Meatballs

This is my version of spaghetti and meatballs I use Linguine noodles instead of of spaghetti. I prefer the way the marinara sauce sticks to the flat Linguine noodles.

Linguine and Meatballs
1/4 c TJ's corn chips with flax seed, finely crushed
1/4 c dry Parmesan cheese
1 tsp Italian seasoning
1/2 tsp dried parsley
1/2 tsp dried basil
1 lb TJ's ground turkey
2 large egg whites

1 tsp extra virgin olive oil
3 cups TJ's Classic Tomato Marinara sauce (1 26 oz jar)
3 cups hot cooked imported Italian Linguine (8 oz dry)

1. Combine first seven ingredients (corn chips through egg whites) in a bowl.
2. Shape meat mixture into 1 1/2 inch meatballs (approximately 16), set aside.
3. Heat 1 tsp olive oil in a large skillet. Place meatballs in preheated skillet. Cook5-7 min, brown on all sides.
4. Pour one jar TJ's Classic Marinara Sauce over meatballs. Cover, reduce heat and simmer 15 minutes. Serve over hot cooked Linguine.
Yeilds 4 servings.


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