What You'll Need:
1 lb ground turkey breast (you can use ground chicken breast too)
3/4 c. seasoned bread crumbs (I prefer Italian style)
1 tsp. dried parsley
1/4 tsp garlic powder
1/8 tsp black pepper
1 Tbs crushed black olives
1 Tbs celery, minced
1/4 c. red bell pepper, diced (approximately half of a medium sized one)
1/4 c. egg substitute (such as Egg Beaters)
1 jar spaghetti sauce ( I used Whole Foods brand: Roasted Vegetable)
1 c water
What to Do:
In a large saucepan, heat the spaghetti sauce with 1 c. water over medium-high heat, until mixture begins to boil. While the spaghetti sauce and water are heating, mix all remaining ingredients together in a medium sized bowl. Once it is well blended, form 25-30 meatballs and carefully drop into the boiling spaghetti sauce. Reduce heat so sauce cooks at a medium-slow simmer (about medium heat). Cook for approximately 20-25 minutes, stirring and turning meatballs frequently.
*Note: be careful when stirring so the meatballs to not break. You can also gently shake the saucepan instead of stirring.
Serve over pasta
*I prefer either whole wheat pasta, quinoa spaghetti or black bean spaghetti
*To make with tofu instead of meat: omit the egg substitute, saute cubed tofu with 1 tsp olive oil and all spices and vegetables as called for in the recipe for about 10 minutes, or until golden brown. Simmer sautéed tofu mixture in spaghetti sauce for 15 minutes with 1/4c water.
*You can also use the meatballs as a tasty sandwich filler