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Source: The Working Family's Cookbook

Ziti with Turkey Meatballs
This is an updated version of everyone's favorite: spaghetti and meatballs.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 30 minutes
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3/4 cup Italian or French bread crumbs
3/4 cup lowfat milk
1 1/4 pounds ground turkey
1 large egg
2 tablespoons fresh parsley, chopped
2 tablespoons onion, finely chopped
1 clove garlic, finely chopped
Salt and freshly ground pepper
all-purpose flour, for dredging
3 tablespoons olive oil, plus additional oil if necessary
1 small onion, chopped
1 (28-ounce) can crushed tomatoes
1/2 cup dry red wine
1 1/2 teaspoons Italian seasoning, dried
1 pound ziti, freshly cooked and hot
Grated Parmesan cheese, optional

Soak the bread crumbs with the milk in a bowl, then drain and squeeze out the excess liquid. In a large bowl, combine the soaked bread, turkey, egg, parsley, onion and garlic and season to taste with salt and pepper. Mix well. Taking scant tablespoons, form the mixture into balls. Dredge the balls in flour, shaking off the excess.

Heat the oil in a large frying pan over medium-high heat. Add the meatballs and cook for about 5 minutes, shaking the pan frequently until browned all over. Remove the meatballs from the pan, drain on paper towels and reserve.

To make the sauce: Reduce the heat to low and return the pan to the heat. If necessary, add another tablespoon of the oil to the pan. Add the onion and garlic and cook, stirring often, for about 3 minutes. Increase the heat to medium and add the tomatoes, red wine and Italian seasoning. Bring the sauce to a boil. Reduce the heat to low and add the reserved meatballs. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste. Serve the meatballs over the freshly cooked hot pasta with Parmesan cheese, if desired.

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