I’m coming out of the closet. I want you all to know something. This will probably end in my getting a divorce, because I have been living a lie for about three months.

For almost three months, I have been subbing most, if not all, of the ground beef in our house with ground turkey. Sometimes I mix it up so it’s part turkey, part beef, but usually I just go straight up turkey. I AM SORRY, MR. MEAT AND POTATOES! I HAVE BEEN LYING TO YOU! OUR MEAT AND POTATOES MARRIAGE HAS BECOME A SHAM!

For example, I recently made spaghetti and meatballs, a crowd favorite in our house. But I subbed ground turkey instead of beef, and dang if no one was the wiser.

Spaghetti and meatballs seems like one of those things no one wants to do because it’s more of a pain than just browning the meat and throwing it in the sauce for “regular” spaghetti with meat sauce. But I really don’t think it’s that much harder, and it’s a great way to control your portions. I know how many points are in one meatball (one), so I can adjust my eating to accommodate how many points I want to spend on the meal.

I don’t particularly think ground turkey for a meat sauce is very good. It cooks into kind of tasteless particles that don’t do a lot for your sauce the way a more fat-laden beef or sausage might. But making it into meatballs allows me to inject extra flavor and texture, and therefore build a better meatball.

Turkey Meatballs
1 lb ground turkey
1/2 C oatmeal
1 egg
1 T worchestershire sauce
1 tsp garlic powder
1 tsp rosemary
1 T dried basil
1 tsp dried oregano
1 tsp red pepper flakes (optional)
1 tsp fennel
1 T milk

http://www.lawrence.com/users/meganstuke/photos/2012/apr/9/233036/

Load all of those ingredients into a mixing bowl and wash your hands, because you’re about to stick them deep into that meaty mess. Work everything together to spread it all throughout the meat, and then commence making meatballs. Some people like to use a little scoop to measure them out perfectly, but I just eyeball it. The balls should be about the size of a golf ball.

http://www.lawrence.com/users/meganstuke/photos/2012/apr/9/233032/

Then just pop them into your biggest skillet and give them a good brown on each side. Once they are good and brown I transfer them to a baking sheet and pop them in the oven at 350 degrees for about ten minutes to ensure they’re cooked through.

Meanwhile, set your pasta to boiling. You can use whole wheat if you want to lower your point value. I did that for awhile but I just have to admit that I don’t like whole wheat pasta. Instead, I just lessen my pasta portion and go ahead and use the “good” stuff.

http://www.lawrence.com/users/meganstuke/photos/2012/apr/9/233038/

I make my usual Sunday gravy for this but you can just buy a jar if that is what floats your boat. I usually let my red sauce be a little chunky, but for this application I like it smoother. o, after you are finished assembling, just get out your handy stick blender and give it a whirl.

http://www.lawrence.com/users/meganstuke/photos/2012/apr/9/233034/

I skip the ooey gooey garlic bread and load up my plate with steamed veggies, and this is a super-satisfying dinner that doesn’t feel like “dieting.” My Meat and Potatoes husband likes it, and I’m honestly not sure he can tell the difference. At least, he couldn’t until I just outed myself. Oh, well. We’re all about honesty in this relationship, right? I’m glad I could get that off my chest.

http://www.lawrence.com/users/meganstuke/photos/2012/apr/9/233039/

Serves: 6. Weight Watchers Points Plus Values: 1 C pasta and 3 meatballs with sauce = 9 pts