Spaghetti with Italian Turkey Sausage Meatballs

Let's pause a moment for the dear Italian turkeys that gave their all for the making of this blog post....

Ok so let's move onto the good eats now. 

If this sauce is looking familiar, then thanks for reading other posts in my blog.  Yes, this is the same marinara combination as in the poached eggs recipe.  In this one, I scrapped the eggs and toast in exchange for the Italian turkeys and spaghetti noodles.  Other than that this is the same sauce.  To quote a cliche, "If it ain't broke, don't fix it".  The sauce, well... it ain't broke!

Stuff needed -

1 tbsp. olive oil
1 large bell pepper (red or green or mix)
1 onion sliced
2 cloves garlic, minced
2 cups marinara sauce ( I used Harris Teeter's Caramelized Onion sauce)
1 tsp dried oregano
Salt and pepper to taste
5 fresh Italian turkey sausages (hot or mild – I prefer hot)
4 tsp. shaved Parmesan cheese
8oz. mushrooms, chopped
2-4 tbsp chicken broth (to keep things moist)

How now -

First, remove casings from the sausages and add meat to a mixing bowl.  Add a ½ cup of breadcrumbs mixing well.  Roll sausage into ¾ to 1 inch meatballs. (Yield 30-35)

Italian Turkey Sausage Meatballs

Heat a medium sized skillet over medium heat. Add olive oil to pan and swirl to coat. Add the meatballs and brown turning as necessary until cooked through.  Remove to a plate with a paper towel.
In same skillet add peppers, onions and mushrooms, cooking for about 6 minutes or so. Add garlic and cook for 2 more minutes, stirring often. (add chicken broth as necessary to keep moist)





Reduce heat to medium-low. Stir in marinara sauce and oregano; cooking for 3 more minutes. Add the meatballs back to the sauce, stirring to coat.  Reduce heat to simmer.

Cook the pasta, drain and top with sauce.

Enjoy!