Spaghetti and (Turkey) Meatballs

I've been exploring my Christmas gift to myself: Nigella Lawson's new cookbook, "Nigella Kitchen". I really like her style of cooking and her recipes are usually good ones. Her recipe for Turkey Meatballs in Tomato Sauce was on the menu for this week.

It turned out pretty well. I like the idea of using turkey, it's a healthier alternative to ground beef or sausage for the meatballs and I found it plenty flavorful. Her idea of cooking the meatballs in the tomato sauce rather than frying them keeps the turkey moist and tender. (Although I have to admit a small part of me missed the crusty brown exterior of a fried meatball!)

My only complaint on this recipe is perhaps the runny consistency of the sauce, even after boiling for 30-40 minutes. Likely next time I will add less water, which I have modified in the recipe. I like a nice, robust tomato sauce with my pasta. The sauce here was very flavorful, just not thick enough.

SPAGHETTI AND TURKEY MEATBALLS (modified from Nigella Kitchen)

For the Sauce:

1 medium onion, peeled and quartered

1 celery stalk, washed and quartered

2 T olive or veg oil

1 clove garlic

1 tsp dried thyme

28 oz can diced tomatoes plus 2/3-3/4 can full of water

1 tsp sugar

1 tsp kosher salt or 1/2 tsp table salt

pepper to taste

For the Meatballs:

1 pound ground turkey

1 egg

3 T unseasoned dry breadcrumbs (baking aisle or homemade)

3 T grated Parmesan cheese

2 T finely chopped onion and celery (from tomato sauce ingredients)

1 tsp Worcesteshire sauce

1/2 tsp dried thyme

Put onion and celery pieces in food processor and grind to a mush. Or, dice by hand. Reserve 2 T for meatball mixture.

In heavy large saucepan or Dutch oven, warm oil and garlic until garlic is fragrant. Add onion and celery mixture and thyme and cook at moderate to low heat, stirring occasionally, for about 10 minutes.

Add the canned tomatoes and 2/3-3/4 can full of water. Season with sugar, salt, and pepper. Stir and let it come to a boil then turn the heat down to simmer gently.

Put all ingredients for the meatballs into a large bowl, including salt to taste (I suggest about 1 tsp kosher salt) into a large bowl and mix together gently (don't overmix as it will make the meatballs dense and heavy). Use gloves if you're squeamish!

When the ingredients are mixed, use a teaspoon measure to take out generously heaped teaspoon-sized balls and roll gently between the palms of your hands. Put the meatballs on a rimmed baking sheet as you go. You should get about 50 little meatballs.

Drop the meatballs gently one by one into the simmering sauce, in concentric circles working around the outside of the pan to the inside. Let the meatballs simmer 30 minutes, until cooked through. If necessary, stir very gently once or twice, being careful not to break up the meatballs. While cooking the meatballs, bring water to boil and cook spaghetti (can also serve over rice).

Ladle meatballs and sauce over hot pasta and enjoy!