1 lb mostaccioli or penne, or... other medium pasta
MEATBALLS
1/2 tsp butter or margarine
8 oz mushrooms, chopped
8 oz ground turkey
8 oz extra lean ground beef
1 cup fresh bread crumbs (whole wheat)
2 large egg whites
1/4 cup grated asiago cheese
2 tsp minced fresh oregano, or... dried oregano
1 1/2 tsp minced fresh rosemary, or.. crushed dried rosema
1/2 tsp salt
1/4 tsp pepper
SAUCE
1 recipe basic tomato sauce (see sepa, rate recipe)
1 tsp vegetable oil, divided
A Recipe for
Mostaccioli & Mushroom Meatballs
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
This Recipe for Mostaccioli & Mushroom Meatballs is one of thousands in the Recipes-to-go Meat Cookbook.
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| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This is a recipe for Mostaccioli & Mushroom Meatballs from the recipe cookbook of Recipes-to-go (Meat)
The trouble with eating Italian food is that five or six days later you're hungry again. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Food Tip |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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In a large, non-stick skillet, warm the butter or margarine over
medium-high heat. Add the mushrooms and saute until very soft, about 6
minutes. Turn mushrooms onto a cutting board and chop again.
In a medium mixing bowl, stir together the mushrooms, ground turkey,
ground beef, bread crumbs, egg whites, Asiago cheese, oregano,
rosemary, salt and pepper. Knead the mixture together thoroughly with
your hands. To prevent sticking, dip your hands into cool water
before forming each meatball. Form mixture into 30 1-inch balls.
Put the tomato sauce into a large, heavy-bottom saucepan and bring 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: 876 Calories; 47 g Protein; 132 g
Carbohydrates; 18 g Fat; 80.3 mg Cholesterol; 376 mg Sodium. Calories
from Fat: 18%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Serves: 6
Mostaccioli & Mushroom Meatballs Recipe brought to you by Recipes To-Go