Turkey Meatballs and Spaghetti

	1 package lean ground turkey meat (about 1.25 lbs.)
	1 egg, slightly beaten or you can use egg substitute
	1/4 cup or more of 1% milk
	1/2 cup or more of Italian seasoned bread crumbs
	1 - 1 1/2 pounds of cooked vermicelli or spaghetti
	1 - 2 jars of spaghetti sauce (I like to use Classico Tomato and Basil)

1. Preheat oven to 400 degrees F.
2. Mix the ground turkey, egg, milk, and bread crumbs together.
3. Shape into 20 or so 1 1/2 inch meatballs (about the size of a golf ball). Use an ice cream scoop if you have one. This makes the process more efficient.
4. Place the meatballs in a rectangular baking pan, 13x9x2 inches.
5. Bake uncovered in a 400 degrees F. oven for about 20 to 25 minutes until done and light brown.
6. While the meatballs are baking, heat the sauce. You can add fresh garlic and/or red crushed pepper to spice it up. When meatballs are done, place in the sauce and heat for while until the meatballs have absorbed some of the sauce, about 10 - 15 minutes.
7. Serve with cooked Vermicelli. Top with freshly grated parmesan cheese, if desired.

Servings: 6 - 7

©1997 Sandi Dobrowolsky

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