Yes, it is tomato season right now! I feel a bit tomato crazy these days.
🍅Juicy, almost sweet, tomatoes are such a versatile fruit. 🍅
So I made gazpacho the other day.
Then I made stuffed tomatoes.
Problem is, I have extras. I have all the pulp from the gazpacho and there were extra bread crumbs from stuffing my tomatoes. The pulp is a flavor packed ball I used to make spaghetti and the crumbs are seasoned well with herbs and tomato pulp so I used them to make meatballs.
Using up leftovers, Deb +2, trash can 0 💁♀️
Don’t have leftovers? A simple spaghetti and meatballs is included at the bottom of this post.
Ingredients:
1T olive oil
Leftover breadcrumbs from stuffed tomatoes
1lb ground turkey
1 egg
1/4c parmesan, grated (this is what I had left in my container)
¼ yellow onion, diced
2 cloves garlic, diced
6 white mushroom, diced (also leftover in the fridge)
1/2c white wine (also leftover in the fridge)
Leftover pulp from gazpacho
1/3c water from pasta
3 servings spaghetti noodles, cooked
In a small bowl combine the ground turkey with the breadcrumbs, egg and parmesan. Using a mini scooper, I made about 30 small meatballs.
I put another pan about ¾ full of water on the stove to boil (to cook the pasta in a bit), adding 1t of oil to the water. Set it to high and ignore it for now.
In high sided pot on high heat, heat oil then add meatballs, browning about three (3) minutes per side. Lower heat to medium after you turn the meatballs the first time.
After you have turned them twice add the diced onion, garlic, and mushrooms.
(Check the pasta water, if it’s boiling turn the heat down a little)
After browning the meatballs on four sides, add the wine. Be sure to scrape up whatever is on the bottom of that pan. Simmer this for about five (5) minutes.
Get your pasta ready to go. I used 3 servings of whole grain spaghetti, and I broke the long sticks in half because I usually end up with spaghetti sauce on my neck trying to eat those long strands. Leave them whole if you can eat pasta without leaving evidence on your collar.
To the meatballs add your leftover gazpacho pulp and mix well. Let this simmer, lid on so you don’t get splattered with hot tomato goo.
Now it’s time to cook the spaghetti, add about 1t of salt to the water then add the pasta. Should take about 7-9 minutes to cook this, it should be firm, not crunchy.
When the pasta is cooked grab about 1/3c of the water and add it to the tomato sauce, mixing well.
Drain the pasta (don’t rinse) then add it to the meatball pan and mix it all together.
I usually let this simmer here for about 5 minutes while I clean up the kitchen some, grab a plate and fork.
Stir it one more time and you are good to go.
I serve this topped with some fresh basil.
Enjoy!
This actually makes 6 servings for me as I eat this with a big salad. So I make up 5 containers of spaghetti, throwing 3 in the freezer for later and keeping 2 out for the week to eat.
When you don’t have leftovers – to make your own spaghetti and meatballs I go through the same process making the meatballs first then using all the goodness in the pan to help flavor the tomato sauce.
Simple Spaghetti and Meatballs
1T olive oil
1lb ground meat
1c bread crumbs
1T oregano
1t basil
1t garlic powder
1t onion powder
1t salt
1/2t pepper
1 egg
1/2c parmesan cheese, grated
1 yellow onion, diced
4 cloves garlic, diced
½ c white wine (or apple juice)
4-5 large tomatoes, diced
1 small can tomato paste
1T oregano
1t basil
1t salt
1/2t pepper
½ bag spaghetti noodles, cooked
Pasta water
Can top with fresh basil leaves and parmesan
In a small bowl combine the ground meat with the breadcrumbs, spices, egg and parmesan. Using a mini scooper, I made about 30 small meatballs.
I put another pan about ¾ full of water on the stove to boil (to cook the pasta in a bit), adding 1t of oil to the water. Set it to high and ignore it for now.
In high sided pot on high heat, heat oil then add meatballs, browning about three (3) minutes per side. Lower heat to medium after you turn the meatballs the first time.
After you have turned them twice add the diced onion and garlic.
(Check the pasta water, if it’s boiling turn the heat down a little)
After browning the meatballs on four sides, add the wine. Be sure to scrape up whatever is on the bottom of that pan. Simmer this for about five (5) minutes.
Get your pasta ready to go, I used 3 servings of whole grain spaghetti (about half the container), which I break in half before cooking.
To the meatballs add the tomatoes and paste and mix well.
Let this simmer, lid on, for 20 minutes (stir occasionally).
While you wait, cook the spaghetti, which should take about 7-9 minutes. Be sure to add some salt (1t) to the water before adding the pasta.
When the pasta is cooked grab some water and add it to the tomato sauce if it is looking too thick for you. If you add some water, mix it in well and let this simmer for another 8-10 minutes.
Drain the pasta and add it to the tomato sauce, combining everything.
I usually let this simmer here for about 5 minutes while I clean up the kitchen some, grab a plate and fork.
Can top this with fresh basil leaves, parmesan, even red chile flakes if you want.
