Spaghetti and No-Meat Balls

I got this recipe from Food Network. Here's how I made it tonight:

Ingredients:
Meatballs:
2 tsp EVOO
1/8 c finely diced red onion
Salt and pepper
1 oz mushrooms, sliced
1 garlic clove, chopped
Dash of red pepper flakes
1 svg (79g) Nasoya extra firm tofu, drained and crumbled
1 T egg beaters
1 T dry bread crumbs
Fresh chopped herbs, I used oregano and cilantro
1 T whole wheat flour

Tomato sauce (I used 1/2 c Muir Glen Organic Fire Roasted Crushed Tomatoes, put through the blender)
2 oz spaghetti, prepared

Directions:
In a medium skillet over medium heat, warm 1 tsp of EVOO. Add the onion and a pinch of salt. Cook until softened. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized.

Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and another pinch of salt and pulse to combine. Add the bread crumbs and herbs and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper.
Spread the flour on a plate. Form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour. (Mine made 6.)
In a large skillet over medium heat, warm the remaining 1 tsp EVOO. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side.
Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve over pasta. Makes 1 serving.

Nutritional Information: 

(No-Meat Balls only, not including sauce or pasta)

Calories: 240.2
Fat: 14g
Saturated: 1.9g
Polyunsaturated: 3.8g
Monounsaturated: 7.6g

Cholesterol: 0g
Carbs: 16.7g
Fiber: 3.1g
Sugar: 1g
Protein: 12.9g

Ratings:
Kristen: 3.5
Dave: 4 (I made him the same thing but instead of the no-meat balls I cut up and cooked a Jennie-O hot italian turkey sausage link to put in the sauce)

Polynesian Meatballs

Got this recipe on the back of my Minute Rice box!

Ingredients:
10 oz. crushed pineapple, divided
10 oz. ground turkey or chicken (I used extra lean, 97/3, Honeysuckle White ground turkey)
1 c Minute Brown Rice, uncooked
1/4 c teriyaki sauce, divided
1/8 c eggbeaters
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 T orange marmalade (I actually used apricot preserves b/c that is what I had!)

Directions:
Preheat oven to 350F.
Drain 1/4 c crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
Combine ground turkey or chicken, rice, 1/4 c pineaple, 1/8 c teriyaki sauce, eggbeaters, ginger and nutmeg in a large bowl. Combine.
Gently roll into desired meatball size; place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/8 c teriyaki sauce and orange marmalade in small saucepan. Heat to boiling. Reduce heat and summer, uncovered, 3-4 minutes.
Top cooked meatballs with sauce. Serve over hot cooked rice if desired.
Makes 4 servings.

Nutritional Information:
(Meatballs only, no additional rice)
Calories: 228.6
Fat: 3.2g
Saturated Fat: 0.6g
Carbs: 31.3g
Protein: 18.5g

Ratings:
Kristen: 3.5
Dave: 4.5