Yummylicious Spaghetti and Meatballs

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   1.

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   Cut 2 medium onions into quarters.

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   2.

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   Devein bell pepper and chop into bite sized wedges.

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   3.

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   Remove stem and slice mushrooms.

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   4.

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   Slice eggplant and chop into bite sized pieces.

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   5.

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    Preheat 2 tablespoons olive oil in sautee pan and mince 2 cloves garlic.

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    6.

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    Add onions and bell peppers first since they take longest.

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    7.

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    When onions and bell peppers are halfway cooked add eggplant and eventually mushrooms after eggplant is nearly done.

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    8.

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    Remember to keep veggies covered with lid all throughout time they are sauteeing

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    9.

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    Take ground turkey and mix up in bowl along with soaked bread (soaked in milk and thoroughly drained), shaved parmesan, chopped onions, and add in spices mentioned in ingredients.

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    10.

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    Form into small meatballs, about 1 inch in diameter.

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    11.

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    Preheat skillet and add an additional 3 tablespoons olive oil in skillet along with 2 additional cloves of minced garlic.

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    12.

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    Add meatballs to skillet, continually rotating them until all sides are browned and thoroughly cooked.

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    13.

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    Be sure not to overcook them as overcooking can dry them out.

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    When in doubt, cut one in half to see if they're cooked through.

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    14.

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    In a saucepan, bring Prego spaghetti sauce to a boil, sprinkling additional basil and oregano as desired.

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    Add veggies and meatballs after meatballs grease are drained on paper towel.

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    15.

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    Meanwhile, boil 1 quart water in 2 quart pot, adding a small amount of olive oil and a dash of salt to keep pasta from sticking.

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    16.

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    Add pasta to boiling water cooking as long as instructed on the package.

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    17.

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    After pasta is tender drain water

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    Voila!

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    Now you have yourself an impeccable Italian meal complete with a full daily serving of vegetables!

* Per serving · 4 servings · Values may vary.