Lean ground turkey has just enough fat to give the meatballs some flavor, but little enough to keep them healthful. (Ground turkey breast results in dry meatballs, and regular ground turkey is higher in calories than lean ground beef) Use a small ice cream scoop to form the meatballs. Leftovers should be stored in sauce– and served as meatballs heroes.
Spaghetti and (Turkey) Meatballs
12 ounces spaghetti
1 1/4 pounds lean ground turkey
1/3 cup Italian seasoned breadcrumbs
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
4 cups bottled tomato pasta sauce
Optional: chopped fresh parsley, oregano or thyme for garnish
- Cook the spaghetti in plenty of lightly salted boiling water. Drain
- Meanwhile, combine the turkey, breadcrumbs, cheese, egg, oregano, thyme, and salt in a bowl and mix thoroughly. Form 1 1/2-inch meatballs.
- Heat the oil in a deep skillet or a saucepan over medium high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, which should take about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
- To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.
Makes 6 servings
525 calories, 34 g protein, 61 g carbohydrates, 3 g fiber, 15 g fat, 3 g saturated fat, 1030 mg sodium