What’s For Dinner: Healthy Spaghetti and Meatballs
February 20, 2009
If you think you can’t be healthy eating Spaghetti and Meatballs, you’re wrong. This version uses ground turkey, whole wheat spaghetti and egg whites. I like to bake the meatballs on a rack in the oven first, then put them in the sauce. I made this recipe for some kid’s cooking classes I taught 2 summers ago, and it was an instant hit. They had no idea I had slipped in turkey for the beef, and for many of them, it was the first time they tried whole wheat noodles. They really liked them! This is a super easy recipe and a family favorite at my house, so I hope you will enjoy it in your home too. Also, please comment by clicking on the button below, and tell me what type of recipes you would like to see. Alison
Spaghetti with Turkey Meatballs
Prep time: 20 minutes
Yield: 8 to 10 servings
11/2 pounds ground turkey
1 cup Italian-seasoned breadcrumbs
2 egg whites
1/4 cup minced onion
1 cup freshly grated Parmesan cheese, divided
1 garlic clove, minced
1/2 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1 (3-pound) jar marinara pasta sauce
1 (16-ounce) package whole-wheat spaghetti
Fresh basil, optional
1. Combine turkey, breadcrumbs, egg whites, onion, 1/2 cup Parmesan cheese, garlic, Italian seasoning, salt and pepper in a large bowl. Shape mixture into (1-inch) balls. (I used a tablespoon cookie scoop for the balls.)
2. Place a rack coated with cooking spray in a lightly greased aluminum foil-lined broiler pan. Arrange meatballs on rack. Bake at 400F for 10 minutes or until meatballs are browned.
3. Cook pasta according to package directions; drain.
4. Pour marinara sauce into a Dutch oven. Add meatballs. Cover and simmer over low heat 30 minutes. Serve over pasta and sprinkle with remaining Parmesan cheese and fresh basil, if desired.