When her friend Carson came to sleep over on the last day of school, Emma “ordered” pasta with red sauce (who knew? I thought she hated tomato sauce). I suggested turkey meatballs, too, and she thought that was a great idea. I’ve actually never made meatballs so I went back to the recipe for The Best Meatloaf, and winged it by adding several of the ingredients to the ground turkey. The kids loved it, and I consider 11-year-olds girls very harsh critics indeed. Add to that the fact that Bruce asked for leftovers the next night, and I’d say this was a success. Try it and let me know…or give the meatloaf a go (it’s a hit whenever I make it for a dinner party and we’re talking grown-up critics, who often can be pretty severe, too).
Serves two 11-year-old girls and two adults, with leftovers
1 1/4 lb. ground turkey
1/3 cup mayonnaise
1/3 cup Parmesan, plus more for sprinkling on top
1/3 cup bread crumbs
1 tablespoon Italian seasoning (good if you’re using tomato sauce)
Salt and pepper, to taste
3 cups of your favorite tomato sauce (I usually make mine, but a good brand of prepared would work, too)
1 lb. thick spaghetti
To make the meatballs, lightly mix the ground turkey with the mayonnaise, Parmesan, egg, breadcrumbs, Italian seasoning, and salt and pepper. Shape into balls (Emma asked for medium-sized meatballs), and saute until brown on the outside and just cooked throughout.
Dump meatballs into tomato sauce and heat until warm and flavors meld.
Meanwhile, cook pasta according to package directions. Drain, return to pot and add the sauce. Toss gingerly so as to keep the meatballs intact. Plate, and sprinkle with more Parmesan.