Meatballs in Tomato-Cheese Sauce

I've been obsessed with cheesy-saucy-Italian ever since a rep brought food to our office from the Garden of Sin (also known as Olive Garden, whose existence is a travesty which I will leave for another rant). Chicken Alfredo, You complete me. And my waistline. Here is my attempt to fulfill the craving while simultaneously using up some stuff in the fridge.

Menu:
Turkey Meatballs
Tomato-Cheese Sauce
Garlicky Spinach
Leftover Turkey Meatball Soup

Turkey Meatballs



Makes 28 meatballs

1 lb lean ground turkey (93% lean)
1 egg
2 T A1 Sauce
1/4 c rated Parmesan Cheese (I confess to using the canned stuff...I'm not proud)
2 T plain bread crumbs
1/2 tsp each of garlic powder, dried oregano, dried onion flakes
1/4 tsp each of red pepper, salt, and black pepper
1/4 c red wine

1. Preheat the oven to 400.
2. Combine the turkey with the remaining ingredients except for the wine. Shape into 1-inch meatballs and place in a single layer in a baking pan sprayed with cooking spray.
3. Pour the wine over the meatballs and cook for 10-15 minutes or until cooked through.


Tomato-Cheese Sauce



makes 1 cup

2 T flour
1/4 c chicken broth, warm
3/4 c skim milk
2 oz shredded cheese (I used a combination of Parmesan, provolone, and sharp cheddar)
1/2 c tomato puree
pinch salt, pepper, and grated nutmeg
1/4 c red wine

1. Heat the flour over low heat in a small saucepan. Gradually whisk in the chicken broth to form a paste. Do not let it form a solid clump or it will never smooth out.
2. Gradually whisk in the milk and stir constantly over medium heat until thickened.
3. Whisk in the cheese and stir until melted.
4. Stir in the salt, pepper, nutmeg, wine, and tomato puree.
5. Pour over meatballs.


Garlicky Spinach

serves 2

3 cloves garlic, crushed
1/4 tsp crushed red pepper
cooking spray
salt, pepper
10 oz spinach

1. Heat the garlic, red pepper, salt and pepper in a large pan over medium heat for 30 seconds.
2. Add the spinach, cover, and cook until bright green and wilted, about 7 minutes.


Meatball Soup

Meatball leftovers made a great addition to this quick soup the next day for lunch, and another reason to use the leftover can of tomato puree.

serves 1

1/4 of an onion, sliced
1 cup kale, chopped
1 cup chicken broth
1 cup water
1/2 cup tomato puree
4 turkey meatballs with tomato-cheese sauce (I had packed them together in one container the night before, so it was probably 2 tablespoons or so of sauce)
1 cup spinach, chopped
2 T balsamic vinegar
2 tsp grated parmesan cheese

1. Spray a soup pot with cooking spray and heat the onions over medium heat until translucent.
2. Add the kale and saute for 2 minutes. Add the broth and water and bring to a boil.
3. Stir in the meatballs and tomato puree and cook over medium heat until the meatballs are heated through.
4. Stir in the spinach, cook until bright green and wilted, about 1 minute.
5. Remove from heat and add the balsamic vinegar, adding more as needed to taste.
6. Sprinkle with parmesan cheese before serving.