- 12 ounces uncooked wagon wheel pasta
- 1/2 cup fresh whole-wheat breadcrumbs
- 1/4 cup 1% low-fat milk
- 1 1/4 pounds 97% lean ground turkey
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground fennel seed, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 cup water
- 1 (25.5-ounce) jar organic pasta sauce
- 2 ounces finely grated fresh Parmesan cheese (about 1/2 cup)
- calories 363
- caloriesfromfat 0.0 %
- fat 8.9 g
- satfat 2.2 g
- monofat 3 g
- polyfat 0.8 g
- protein 26.9 g
- carbohydrate 44.4 g
- fiber 3.9 g
- cholesterol 52 mg
- iron 3.7 mg
- sodium 510 mg
- calcium 92 mg
How to Make It
Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl; keep warm.
While pasta cooks, combine breadcrumbs and milk. Let stand 5 minutes; squeeze out excess milk, and place in a large bowl. Add turkey, parsley, basil, 1 tablespoon oil, and next 5 ingredients (through garlic). Gently shape meat mixture into 48 (1-inch) balls (do not pack).
Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon oil; swirl to coat. Add half of meatballs to pan. Cook 1 to 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining meatballs. Return all meatballs to pan. Stir in 1/2 cup water, scraping pan to loosen browned bits. Stir in pasta sauce; cook, uncovered, over medium-high heat for an additional 3 minutes. Pour over pasta, tossing to coat. Sprinkle with cheese.
Kids Can Help: With clean hands, kids can shape the meatballs.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.