← Back to Search Results
Italian
Mama-Approved Spaghetti and Meatballs

Photo by: Joseph De Leo
Comments: 3
 

Recipe

Considering that this dish is the Holy Grail of Mama’s cooking, I truly debated whether or not to mess with it. It took six attempts to make over this dish, but I finally figured the low-cal version out--and Mama loved it!

Yield: Serves 4

Ingredients

  • 1 small eggplant
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce or store-bought low-fat marinara sauce
  • 2 tablespoons low-fat, low-sodium chicken broth
  • ¼ small yellow onion
  • 1 garlic clove
  • 1 large egg white
  • 12 ounces lean ground turkey breast
  • ¼ cup chopped fresh flat-leaf parsley
  • 6 tablespoons grated Parmigiano-Reggiano cheese
  • Salt and freshly ground black pepper
  • 6 ounces whole-wheat spaghetti

Directions

1. Place the eggplant on the grate of a gas burner over a high flame. Char the eggplant, turning it every few minutes, until the skin is blackened and the flesh is cooked through; this should take about 12 minutes. (Alternatively, you can char the eggplant on a barbecue grill, on a grill pan, or on a baking sheet under the broiler of a gas or electric oven.) Allow the eggplant to cool slightly, and then cut it in half. Scrape out the flesh, being careful not to incorporate the blackened skin. Measure out ¼ cup of the flesh; reserve the remaining eggplant for another use.

2. Bring a large pot of salted water to a boil. Meanwhile, in a small sauce pot, heat the marinara sauce over medium heat.

3. In a blender, combine the chicken broth, onions, garlic, cooked eggplant, and egg white. Puree until the mixture is smooth. In a large bowl, combine the pureed mixture with the ground turkey, parsley, and 2 tablespoons of the cheese. Season lightly with salt and pepper. Divide the meat mixture into 8 equal portions, a little over 2 ounces each.

4. When the marinara sauce comes to a simmer, roll each portion of the meatball mixture with the palms of your hands to form a ball, and gently drop the meatballs, one by one, into the hot marinara sauce. Shake the pan gently to coat the meatballs with sauce. Cover the pan, and when the sauce begins to simmer, reduce the heat to low. Simmer the meatballs for 12 minutes. Gently turn each meatball over in the marinara sauce and simmer for another 5 minutes.

5. While the meatballs are cooking, cook the pasta in the boiling water according to the package directions, about 10 minutes; drain.

6. Divide the spaghetti among 4 plates, and top each plate of pasta with 2 meatballs and some sauce. Sprinkle the remaining 4 tablespoons cheese on top, and serve.


© 2010 Spirit Media, LLC
 

Nutritional Information

Nutritional information is provided by the author.

Fat 4.4g
Calories 337
Protein 32g
Carbohydrates 43g
Cholesterol 49mg
Fiber 5g
Sodium 487mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • sunnysider734

    11.21.11 Flag comment

    The meatballs were mushy. I think they should be browned before dropping them into the marinara sauce. Also I cooked the eggplant under the broiler in the oven and it exploded! Be sure to poke holes in it if you are cooking it this way.

  • allnurses

    05.05.11 Flag comment

    I have been making the full fat version of Mama's Meatballs for YEARS. they are perfect in every way. Most everything is the same as the posted recipe, except, the meat is the pork, veal, beef combo and you use a whole egg...

  • katzrus

    02.28.11 Flag comment

    Where is the nutritional information?

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
food-to-live-by Food to Live By
by Myra Goodman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucid-food Lucid Food
by Louisa Shafia
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
mexican-everyday Mexican Everyday
by Rick Bayless
cook-with-jamie Cook with Jamie
by Jamie Oliver
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?