Monday, March 14, 2011

Spaghetti and Turkey Enchilada Meatballs

I was feeling like I was in a dinner rut. So I looked up some different things and decided to combine a few cuisines.
Great for dinner or as a party appetizer!*

1.5 lbs lean ground turkey
2 cups cornbread crumbs
1/2 recipe Enchilada Sauce(you can use 1-10oz can if you want)
1 cup cooked black beans , drained and rinsed(you can use more or less to taste)
salt to taste
1.25 cups shredded Mexican style cheese
3/4 cup tomato sauce(about 1-6 oz can)

Crumble the turkey into a large bowl
Add cornbread crumbs, 1/2 of the enchilada sauce , the black beans, the salt(omit if using canned BB's, they usually have plenty already) and 3/4 cup of the cheese.
Combine well.

Preheat oven to 375

Shape meat mixture into a 10 inch square and slice 4x horizontally and 4x vertically to make 25 meatballs(you can go larger or smaller for your own size preference.

Roll each into a ball and place on a greased and foil lined broiling pan(broiling pan will help drain away any excess grease you can use a greased casserole dish if you want)

Bake for 20 minutes until cooked through.

Boil 12 oz spaghetti(preferably whole wheat) according to manufacturers instructions.

In a sauce pan combine tomato sauce and remaining enchilada sauce and bring to a low boil.

Drain pasta and scoop about 3/4 cup pasta onto plate  top with several meatballs , a scoop of sauce and a sprinkle of the remaining cheese.


*For use as a  party appetizer Just double the recipe and when they are done cooking, place them in a large casserole dish, pour over remaining sauce and cover with foil. When you are ready to use them, you can heat the whole thing in a 350 degree oven until bubbly, put a toothpick in each one and sprinkle with cheese!

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