Recipe - Mostaccioli And Mushroom Meatballs

1 pound Mostaccioli or Penne or
other medium pasta shape;
uncooked

MEATBALLS
One half teaspoon Butter or margarine
8 ounce Mushrooms; chopped
8 ounce Ground turkey
8 ounce Extra lean ground beef
1 cup Fresh whole wheat bread
crumbs; (about 2 slices)
2 lg Egg whites
One fourth cup Grated Asiago cheese
2 teaspoon Minced fresh oregano; or 1
teaspoon dried oregano
1 One half teaspoon Minced fresh rosemary; or
One half teaspoon crushed dried
rosemary
One half teaspoon Salt
One fourth teaspoon Pepper

SAUCE
1 Recipe Basic Tomato Sauce;
see recipe
1 teaspoon Vegetable oil; divided

In a large, nonstick skillet, warm the butter or margarine over
mediumhigh heat. Add the mushrooms and saute until very soft, about 6
minutes. Turn mushrooms onto a cutting board and chop again. In a medium
mixing bowl, stir together the mushrooms, ground turkey, ground beef, bread
crumbs, egg whites, Asiago cheese, oregano, rosemary, salt and pepper.
Knead the mixture together thoroughly with your hands. To prevent sticking,
dip your hands into cool water before forming each meatball. Form mixture
into 30 1inch balls. Put the tomato sauce into a large, heavybottom
saucepan and bring to a simmer over low heat. Warm One half teaspoon vegetable
oil in a large nonstick skillet. Add half the meatballs to the skillet and
brown them on all sides. Spoon the meatballs into the tomato sauce. Add the
remaining One half teaspoon vegetable oil to the skillet and brown the rest of
the meatballs, then add them to the sauce. Simmer, stirring, for 20
minutes. While sauce is simmering, prepare pasta according to package
directions; drain. Transfer to a large serving bowl. Remove bay leaves from
sauce; pour sauce over pasta and serve. Serves 6.

Recipe by: National Pasta Association

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998