Turkey Meatballs and Tomato Sauce

It helps when everyone in the family is interested in eating something healthy.  I bought a spaghetti squash and thought that others might eat it if they had a great sauce to put on it.

Make a poaching liquid for the meatballs

1 large yellow onions – chopped

5 carrots – peeled and chopped

2 stalks of celery chopped

4 cloves of garlic grated

2 14 oz. cans of chopped tomatoes

1 t. garlic powder

1 t. dried oregano

Salt and pepper

1 cup of water

Put the onions, carrots, celery and garlic in a stockpot and cook on medium high for about 5 five minutes.  Add everything else and bring to a boil and reduce to simmer.

While the pot is coming up to boil make the meatballs

20 oz. ground turkey breast

½ red onion finely chopped

3 cloves of garlic- grated

1 egg- beaten

½ cup grated Parmesan cheese

1/3 cup minced flat leaf parsley

1/3 cup minced fresh basil

½ t. red pepper flakes

Black pepper

½ t. garlic powder

1 jar of tomato sauce

2 T. tomato paste

5 Splenda packets

Mix together gently and form into ball about the size of golf balls.  Add carefully to poaching liquid just at a simmer.  Pour one jar of tomato sauce over the top of meatballs.  Cover the pot with a lid and simmer for 30 minutes.  With a slotted spoon remove the meatballs and increase the heat to high and boil the sauce adding the tomato paste and Splenda.  Reduce the sauce by about half.