Meaty Tomato Sauce
This is the kind of sauce Italian-American grandmas make,
simmering on their stoves all Sunday afternoon. The key is
to make the meatballs first, then crumble them; that way
you add all the wonderful flavors of browned meat.
(Cooking crumbled raw meat instead of meatballs doesn’t
allow for deep browning; the meat gives off so much water
it steams before it browns.) Lean ground turkey makes a
good substitute for beef, but it tends to lack flavor
and can become dry. So, we’ve bumped up the traditional
spices and used fresh bread crumbs instead of dried,
for maximum tenderness.
Number of Servings: 12 Serving Size: 3/4 cup
2 oz crustless sturdy stale bread
1/2 lb lean ground turkey breast
1 egg
1/4 cup freshly grated Romano cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 tsp fresh ground black pepper
1 Tbsp extra-virgin olive oil
1 28-oz can diced tomatoes in juice
1 28-oz can crushed tomatoes
1. To make fresh bread crumbs, grate the bread on the
large holes in a box grater. You should have about 1 cup.
2. In a large bowl, lightly combine the turkey, bread
crumbs, egg, cheese, parsley, garlic, and pepper. Let
stand 10 minutes to moisten evenly. Shape the mixture
into 12 meatballs.
3. In a large nonstick saucepan or deep skillet, heat
the oil. Cook the meatballs, turning as needed, until
well-browned on all sides, 7 to 8 minutes. Transfer to
a plate. Pour off all but 1 tsp of any oil remianing
in the pan. Add the tomatoes and meatballs; bring to
just below boiling. Reduce the heat to low; partially
cover and simmer, stirring occasionally, until the
meatballs are tender; at least 2 hours.
4. With a slotted spoon, remove the meatballs to a
large bowl. Crumble with a wooden spoon (or, when cool
enough to handle, with your hands), then return to the
sauce and heat through.
Exchanges Per Serving: 1 Very Lean Meat, 2 Vegetable
Nutrition Information
Amount Per Serving
Calories 88
Calories From Fat 16
Total Fat 2 g
Saturated Fat 1 g
Cholestrol 31 mg
Sodium 385 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 6 g
Protein 8 g
From "ADA Cookbooks" American Diabetes Association
August 25th, 2003 at 1:50 am
Lean ground turkey is a good substitute for beef in this recipe,
but it can become dry. To keep it tender, use fresh bread crumbs
instead of dry.
Number of Servings: 12 Serving Size: 3/4 cup
2 oz crustless, sturdy stale bread
1/2 lb lean ground turkey breast
1 egg
1/4 cup freshly grated Romano cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 tsp fresh ground black pepper
1 Tbsp extra-virgin olive oil
1 28 oz can diced tomatoes in juice
1 28 oz can crushed tomatoes
1. To make fresh bread crumbs, grate the bread on the large
holes in a box grater. You should have about 1 cup.
2. In a large bowl, lightly combine the turkey, bread crumbs,
egg, cheese, parsley, garlic, and pepper. Let stand 10 minutes
to moisten evenly. Shape the mixture into 12 meatballs.
3. In a large nonstick saucepan or deep skillet, heat the oil.
Cook the meatballs, turning as needed, until well-browned on all
sides, 7-8 minutes. Transfer to a plate. Pour off all but 1 tsp
of any oil remaining in the pan. Add the tomatoes and meatballs;
bring to just below boiling. Reduce the heat to low; partially
cover and simmer, stirring occasionally, until the meatballs
are tender; at least 2 hours.
4. With a slotted spoon, remove the meatballs to a large bowl.
Crumble with a wooden spoon (or, when cool enough to handle,
with your hands), then return to the sauce and heat through.
Exchanges Per Serving: 1 Very Lean Meat, 2 Vegetable
Nutrition Information
Amount per serving
Calories 88
Calories from Fat 16
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 31 mg
Sodium 385 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 6 g
Protein 8 g
From "ADA Cookbooks" American Diabetes Association
January 22nd, 2004 at 2:42 am
This is the kind of sauce Italian-American grandmas make,
simmering on their stoves all Sunday afternoon. The key is
to make the meatballs first, then crumble them; that way you
add all the wonderful flavors of browned meat. (Cooking
crumbled raw meat instead of meatballs doesn’t allow for
deep browning; the meat gives off so much water it steams
before it browns.) Lean ground turkey makes a good substitute
for beef, but it tends to lack flavor and can become dry. So,
we’ve bumped up the traditional spices and used fresh bread
crumbs instead of dried, for maximum tenderness.
Number of Servings: 12
Serving Size: 3/4 cup
2 oz crustless sturdy stale bread
1/2 lb lean ground turkey breast
1 egg
1/4 cup freshly grated Romano cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 tsp fresh ground black pepper
1 Tbsp extra-virgin olive oil
1 28-oz can diced tomatoes in juice
1 28-oz can crushed tomatoes
1. To make fresh bread crumbs, grate the bread on the large holes
in a box grater. You should have about 1 cup.
2. In a large bowl, lightly combine the turkey, bread crumbs, egg,
cheese, parsley, garlic, and pepper. Let stand 10 minutes to moisten
evenly. Shape the mixture into 12 meatballs.
3. In a large nonstick saucepan or deep skillet, heat the oil. Cook
the meatballs, turning as needed, until well-browned on all sides,
7 to 8 minutes. Transfer to a plate. Pour off all but 1 tsp of any
oil remianing in the pan. Add the tomatoes and meatballs; bring to
just below boiling. Reduce the heat to low; partially cover and
simmer, stirring occasionally, until the meatballs are tender;
at least 2 hours.
4. With a slotted spoon, remove the meatballs to a large bowl.
Crumble with a wooden spoon (or, when cool enough to handle,
with your hands), then return to the sauce and heat through.
Exchanges Per Serving: 1 Very Lean Meat, 2 Vegetable
Nutrition Information
Amount Per Serving
Calories 88
Calories From Fat 16
Total Fat 2 g
Saturated Fat 1 g
Cholestrol 31 mg
Sodium 385 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 6 g
Protein 8 g
From "ADA Cookbooks" American Diabetes Association