Good Lifestyle

Spaghetti andMeatballs are inevitably a case of high calorie, but the meatballs are not the problem - it is the massive portion ofPasta under them. In restaurants such as Macaroni Grill of Romano,Olive gardenand even your Italian corner joint of mom and local pop, more than half of the calories will probably come fromnoodles alone. This recipe lights the meat ball (using the shot and Turkey instead of calf and pork), but more importantly, it felt spaghetti in favor of polenta, an Italian staple of stone corn With a fraction of calories, but also rich, creamy and completely delicious.

Nutrition:380 calories, 14 g of grease (4.5 g saturated), 1 010 mg of sodium

Serves 4

You will need

Sirloin on the ground of 8 oz
Turkey on the ground of 8 oz
1 egg
1/2 cup of chop fresh parsley, more more for the garnish
1/4 cup grated parmesan, plus more for filling
1/2 c. Fennel seed tea
Black salt and pepper
1 slicing white bread, torn into small pieces and briefly soaked in milk
1/2 tablespoon of olive oil
1 small onion, minced
2 clove garlic, minced
Pinch of red pepper flakes
1 box of crushed tomatoes (28 oz)
1 cup polenta dried, prepared according to the instructions of the package

How to do it

1. Preheat the oven to 450 ° F.
2. Combine the swirl, Turkey, the egg, parsley, parmesan, fennel seeds and 3/4 salt teaspoon in a large bowl to mix.
3. Press the excess milk of bread and add it to the bowl. Use your hands (impeccably clean!) To gently mix the ingredients together.
4. Form meatballs The size of the golf balls, about 1 "in diameter, or cautious not to overload the meat.
5. Place the meatballs in a cooking dish and cook your cooking for 25 minutes until it is nicely brown.
6. While cooking meatballs, heat the oil in a large medium heat pan.
7. Add the onion, garlic and pepper flakes and cook for about 3 minutes until the onion is soft and translucent.
8. Add tomatoes, plus salt and pepper to taste, and simmer while meatballs end up cooking.
9. Transfer the meatballs directly from the oven to the sauce.
10. Cook for at least 10 minutes (but preferably 20 to 30 minutes), turning the meatballs so that all parts have the chance to simmer in the sauce.
11. Serve the meatballs and sauce on soft polenta, surmounted by a little chopped parsley and grated parmesan.

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