Spaghetti and Wheatballs

Pre cooked meatballs

Meatballs:

1 Pound Ground Turkey

2 C. Cooked Wheat

2 T. Flat leaf parsley or basil, chopped

1/2 C. Parmesan cheese, grated

2 t. Kosher salt

1/2 t. Ground black pepper

1 Egg, beaten

Vegetable oil

Olive oil

Put meat, wheat, parsley, cheese, salt, pepper, egg in a bowl and combine very lightly with your hands. Form 2 inch meatballs and put on a plate. You will have 15-20 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce:

1 Onion, chopped

3 Cloves garlic, minced

1/2 C. Chicken broth

1 (28 oz.) can crushed tomatoes

1 T. Flat leaf parsley, or basil, chopped

1 1/2 t. Salt

1/2 t. Pepper

For serving:

1 1/2 Pounds whole wheat angel hair spaghetti, cooked according to package directions.

Parmesan cheese

Add the onion to the pan and saute over medium heat until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the chicken broth and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

Serve hot on cooked spaghetti and pass the grated parmesan cheese.