Spaghetti & Turkey Meatballs

Jennifer Iserloh
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What family doesn’t love spaghetti and meatballs? This is a great way to show your little ones the great taste of turkey and introduce them to whole wheat products.

Yields: 4 servings

1 cup whole wheat breadcrumbs
¼ cup sweet red bell pepper, grated
1 egg, beaten
¼ cup Parmesan, grated
½ tsp salt
¼ tsp freshly ground black pepper
2 cloves of garlic, minced
1 lb of ground turkey, dark meat preferably
1 Tbsp olive oil
2 28 oz. can of tomatoes, chopped
sprig of fresh basil
16 oz. whole wheat pasta, cooked according to the package instructions

Soak breadcrumbs in egg and red pepper, breaking up the mixture with your fingers until smooth. Add Parmesan, salt and pepper, mixing until well combined.

Add meat and garlic. Combine with bread mixture until the bread is well incorporated. Form two-inch meatballs and place on a sheet of aluminum or wax paper.

Heat a large skillet on high heat and add olive oil. When the oil is hot, add the meatballs and cook four-five minutes, turning occasionally until the meatballs are golden brown on all sides.

Add tomatoes and basil. Reduce to a simmer. Cook 10-15 minutes, covered, until the sauce thickens and the meatballs are cooked throughout.

Nutrition facts (per serving) serving size about 2 cups: calories 509, protein 35 g, carbohydrates 81 g, fat 7 g, saturated fat 1 g, cholesterol 74 mg, fiber 9 g, sodium 722 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013