So I found this new food find, which I posted about here. Carba-Nada Fettuccine Noodles just may be my Weight Watchers saving grace.
I love pasta. LOVE IT. A cup of pasta is 6 Smartpoints, which who eats just a cup of pasta, and more than that takes up way to much of my 30 Smartpoints. Yeah, I have my extras, but those are for things like popcorn at the movies and let’s be honest here, alcohol.
When I first got them I tried a simple cheese sauce with these 3 points for a cup and a half wonders, and it was fab. I wanted to try something different with it when I had more time, and I made this dish that had my stomach full of comfort food goodness with less Smartpoints that just what regular pasta would have been….Plain!
Serves 5 – 1 1/2 cup pasta and 3 meatballs for 7 Smartpoints
1 10 oz bag Carba-Nada Egg Fettucine Noodles
1 Pound Jennie O Lean Turkey
1/4 Cup Skim Milk
1 Tablespoon Wildtree Hearty Spaghetti Sauce Blend (or Italian Spice Blend -in the spice isle)
2 Teaspoons Wildtree California Style Garlic and Pepper Blend (1 1/2 teaspoon garlic powder 1/2 teaspoon black pepper)
1 Teaspoon onion powder
1/2 cup Panko Bread Crumbs
2 Teaspoon Olive Oil
1/4 Cup Beef Broth
28 Ounce Can Crushed Tomatoes
1 1/2 Tablespoon Wildtree Hearty Spaghetti Sauce Blend (or Italian Spice Blend -in the spice isle)
1 Tablespoon Wildtree California Style Garlic and Pepper Blend (2 teaspoons garlic powder 1 teaspoon black pepper)
1 Cup Chopped Mushrooms
1 Shallot (or small onion for a stronger flavor) diced
1 Teaspoon Olive Oil
Mix together all ingredients for the meatballs. The best cooking tool for this is your hands for sure. The more you mush it together, the more you will get the texture of those “frozen” meatballs. Less mixing will yield you more of a tender meatball. I love those frozen ones so I mush the hell out of it 🙂
With a 2 Tablespoon cookie scoop potion your meatballs to 18. Shape to uniform meatballs with your hands.
Heat a large skillet with your olive oil. Gently place the meatballs in the skillet, turning every couple of minutes until browned on all sides. Remove meatballs.
Place shallots and mushrooms in the pan, stirring frequently until shallots are translucent, about 2 minutes.
Add Beef Broth (or you could use wine) to the skillet making sure to get any brown bits off, stirring until it comes to a boil. Add the rest of the sauce ingredients and stir well. Bring back to a boil.
Place meatballs back in the sauce, and cover, cooking on low for at least 20 minutes. The longer it cooks, the deeper the flavor. I was in a rush and just did 25, and it was still delicious. I’ve been known to let it simmer for over an hour before and it does just bring those flavors out like nobody’s business. If I plan on cooking longer I simmer until about 25 minutes before it’ll be done and then add the meatballs.
Cook Fettuccine according to package directions, minus 30 seconds. Strain and place in sauce, stirring occasionally and cooking for 2 more minutes.
I always check to make sure my meatballs have come up to temp, at least 165.
You get a cup and a half of noodles and 3 meatballs for 7 points. 7 Smartpoints people!
I can’t wait to play around with these noodles for some of my other favorite dishes!
These meatballs also freeze incredibly well, so a lot of times I’ll triple the recipe, place a portion of them on a cookie sheet, freeze, then put in a freezer storage bag. It’s great for those last minute meals, especially if you have an Instant Pot! You can make the sauce just like the skillet directions, add the meatballs (frozen!) and cook on manual for 15 minutes. So easy!
I use Wildtree products in a lot of my recipes because they are GMO free, but I try to always include an alternative. If you’d like to check out Wildtree, my website is here.
5 thoughts on “Fettuccine with Meatballs and Red Sauce”
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This looks amazing! I am looking for those noodles TODAY!!!!
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Is the 1-1/2 cup cooked pasta or is it 1-1/2 dry?