Pasta with (turkey) sausage & pepper meatba
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Pasta with (turkey) sausage & pepper meatba
  Pasta    Turkey    Sausage    Pepper  
Last updated 6/12/2012 12:48:39 AM. Recipe ID 9806. Report a problem with this recipe.
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      Title: Pasta with (turkey) sausage & pepper meatba
 Categories: Pasta, Main dish
      Yield: 6 Servings
 
      1 lb Rigatoni, Ziti or
           - other medium pasta shape
           - uncooked

MMMMM-------------------------MEATBALLS------------------------------
      8 oz Lean ground beef
      8 oz Turkey sausage
           - casings removed
    1/2 c  Minced onion (1 small)
    1/2 c  Diced red bell pepper
           - (1/2 medium)
      2 lg Egg whites
  1 1/2 c  Fresh bread crumbs
           - (about 3 slices)
      2 tb Minced fresh parsley
      1 ts Fennel seeds
    1/2 ts Salt
    1/4 ts Pepper

MMMMM---------------------------SAUCE--------------------------------
      1    Recipe BASIC TOMATO SAUCE
           -(See separate recipe)
      1 ts Vegetable oil; divided
 
  Place all meatball ingredients in a medium bowl. Knead the mixture
  with your hands until it is smooth. To prevent sticking, dip your
  hands into cool water before forming each meatball. Form mixture into
  30 1 1/2-inch balls.
  
  Pour the tomato sauce into a large, heavy-bottom saucepan and bring
  it to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a
  large non-stick skillet. Add half the meatballs to the skillet and
  brown them on all sides. Spoon the meatballs into the tomato sauce.
  Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown
  the rest of the meatballs, then add them to the sauce. Simmer,
  stirring, for 20 minutes.
  
  While sauce is simmering, prepare pasta according to package
  directions; drain. Transfer to a large serving bowl. Remove bay
  leaves from sauce; pour sauce over pasta and serve.
  
  Each serving provides: 623 Calories; 13.7 g Protein; 95.7 g
  Carbohydrates; 13.3 g Fat; 39.4 mg Cholesterol; 1026 mg Sodium.
  Calories from Fat: 19%
  
  




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Recipe ID 9806 (Apr 03, 2005)

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