Post by Dania on Oct 4, 2011 12:16:12 GMT -5
8 garlic cloves (3 whole, 5 minced)
1 1/2 pounds ground turkey
3/4 cup crumbled feta cheese
1/2 cup crumbled saltines
1/2 teaspoon dried oregano
1 3/4 teaspoon salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 slices prosciutto, chopped
1 cup red wine
2 28-ounce cans crushed tomatoes
1 pound penne pasta
Heat a skillet on medium-high. Add the whole garlic cloves; toast 5 minutes. Remove, then smash and mince. Break up turkey in a bowl. Mix in feta, saltines, oregano, and 3/4 teaspoon salt. Combine the egg, toasted garlic, and tomato paste; mix into the meat until thoroughly combined. Form into 24 meatballs. Heat oil over medium in a large pot. Add meatballs and brown on two sides; transfer to a plate. Add minced garlic and prosciutto to the pot; saute until garlic is golden. Add wine; reduce by half. Add tomatoes and enough water (about 1 cup) to thin the sauce. Bring to a simmer; add meatballs and cook (loosely covered) 15 minutes. Add 6 cups of water and remaining 1 teaspoon salt and bring to a simmer. Add penne; cover loosely and cook, stirring frequently, until pasta is tender (15 minutes). Uncover and simmer until sauce thickens. Serve, sprinkling each portion with feta.
Serves six.
CALORIES PER SERVING: 731 CARBS: 81 G FIBER: 7G PROTEIN: 43 G FAT: 23 G
This is out of this world. It is out of the Runner's World magazine.
1 1/2 pounds ground turkey
3/4 cup crumbled feta cheese
1/2 cup crumbled saltines
1/2 teaspoon dried oregano
1 3/4 teaspoon salt, divided
1 large egg
1 tablespoon tomato paste
1/4 cup olive oil
4 slices prosciutto, chopped
1 cup red wine
2 28-ounce cans crushed tomatoes
1 pound penne pasta
Heat a skillet on medium-high. Add the whole garlic cloves; toast 5 minutes. Remove, then smash and mince. Break up turkey in a bowl. Mix in feta, saltines, oregano, and 3/4 teaspoon salt. Combine the egg, toasted garlic, and tomato paste; mix into the meat until thoroughly combined. Form into 24 meatballs. Heat oil over medium in a large pot. Add meatballs and brown on two sides; transfer to a plate. Add minced garlic and prosciutto to the pot; saute until garlic is golden. Add wine; reduce by half. Add tomatoes and enough water (about 1 cup) to thin the sauce. Bring to a simmer; add meatballs and cook (loosely covered) 15 minutes. Add 6 cups of water and remaining 1 teaspoon salt and bring to a simmer. Add penne; cover loosely and cook, stirring frequently, until pasta is tender (15 minutes). Uncover and simmer until sauce thickens. Serve, sprinkling each portion with feta.
Serves six.
CALORIES PER SERVING: 731 CARBS: 81 G FIBER: 7G PROTEIN: 43 G FAT: 23 G
This is out of this world. It is out of the Runner's World magazine.
Now to pick up some ground turkey and feta. YUM!!! Thanks for sharing! Gail
