CHILI MEATBALLS AND SPAGHETTI

CHILI MEATBALLS AND SPAGHETTI 2 lg onions 1 lb ground turkey breast 1 cup cold cooked rice 1 egg 3 tsp minced garlic 1-1/4 tsp. salt 1-1/2 tsp. ground cumin 2 tbsp. + 2 tsp. olive oil 2 lg zucchini, halved lengthwise, cut crosswise into 1/2-inch thick slices 1 tbsp. chili powder 2 (14.5 cans each) diced tomatoes with chilis 2 tbsp. tomato paste 1 lb spaghetti, cooked, drained, kept warm

Coarsely grate onion to equal 1/4 cup. Dice remaining onion, reserve. In a bowl, mix ground turkey, rice, grated onion, egg, 1 teaspoon garlic, 3/4 teaspoon salt, and 1/2 teaspoon cumin.

Shape into 24 balls. In a large skillet, heat 2 tablespoons oil over medium heat. Add meatballs, cook, turning, until browned. Remove with a slotted spoon. To drippings in pan, add remaining oil. Stir in diced onions and remaining garlic.

Cook, stirring, for 3 minutes. Add zucchini, chili powder and remaining cumin and salt. Cook, stirring until softened.

Stir in the tomatoes and their juices and the tomato paste, stir until smooth. Stir in meatballs and any juices. Bring to boil, cover, and simmer over low heat until meatballs are cooked through, 20 minutes.

Serve over spaghetti.

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