These meatballs were savory and sweet with the touch of cranberry. I added tofu to the traditional turkey meatball to cut back on the amount of meat. The toasted walnuts added a nice texture to the dish and gave it a seasonal taste. Yummy!
Prep Time: 10 Min
Cook Time: 15 Min
Ingredients
- 1 box of Spaghetti (I used half a box of Corn Spaghetti and half a box of Spinach Spaghetti)
- 1 1b Ground Turkey
- 1/2 package of medium firm tofu
- 1/4 cup of panko breadcrumbs or oats
- 1/4 cup onion, chopped
- 1 clove garlic, chopped
- 1 egg, lightly beaten
- 1/4 cup Feta cheese
- Salt/Pepper to taste
- 1/4 cup Marsala Wine
- 2 tbs dried cranberries
- 1/4 cup walnuts, chopped
- 3 tbs of Basil or Spinach Pesto
- Pecorino/Parmesan Cheese (optional, topping)
Directions
- In a small bowl pour the marsala wine over the cranberries, let soak for 5 minutes
- Bring a pot of salted water to boil. Cook spaghetti according to package directions.
- In a large bowl, combine the turkey and next 7 ingredients. Add the cranberries with marsala wine.
- Form mixture into meatballs
- In a large saute pan, saute the meatballs with a little olive oil, turning frequently to brown on all sides. Approx 8-10 minutes total. (You can add some marsala wine to the pan for additional flavor if you like)
- While meatballs are cooking, toast the walnuts in toaster oven until browned
- Toss spaghetti with pesto, top with meatballs and sprinkle with walnuts and pecorino cheese. Enjoy!
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