Recipe from Deceptively Delicious
1/2 lb ground turkey
1 c breadcrumbs
1/2 c butternut squash puree
1 clove garlic, minced
1 tsp salt
1/4 plus 1/8 tsp black pepper
2 tsp olive oil
1 26oz can whole peeled tomatoes with their juice, pureed in a blender
1/2 c water
1/4 c carrot puree
1/4 tsp garlic powder
pinch of cayenne pepper
1 bay leaf
1 lb spaghetti
In a large bowl, mix the turkey, breadcrumbs, butternut squash puree, garlic 1/2 tsp sal, and 1/4 tsp pepper. Combine well. Shape the mixture into 1 inch meatballs and place on a sheet of wax paper or aluminum foil.
Heat large skillet over high heat. When the skillet is hot add the olive oil and then the meatballs and brown for 4-5 minutes turning occasionally.
Add the tomatoes, water, carrot, garlic powder, cayenne, bay leaf, and the remaining 1/2 tsp salt and 1/8 tsp pepper. Reduce the heat to low and simmer for 15-20 minutes or until the meatballs are no longer pink in the center. Remove the bay leaf.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander, turn it into a serving bowl and spoon the meatballs and sauce over it.
Serves at least 6 people if not more.