Spaghetti and Meatballs

Spaghetti and Meatballs Recipe
Randy Mayor


4 servings (serving size: 4 meatballs, about 3/4 cup sauce, and 3/4 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 437
Caloriesfromfat 17 %
Fat 8.4 g
Satfat 2.7 g
Monofat 2.9 g
Polyfat 1.7 g
Protein 37.9 g
Carbohydrate 51.2 g
Fiber 3.4 g
Cholesterol 79 mg
Iron 5.6 mg
Sodium 600 mg
Calcium 195 mg


1/3 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
1 pound ground turkey
2 large egg whites
1 teaspoon olive oil
3 cups Tomato Sauce
3 cups hot cooked spaghetti (about 6 ounces uncooked pasta)


Combine first 6 ingredients in a bowl; shape mixture into 16 (1 1/2-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Add Tomato Sauce, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Serve over spaghetti.

September 2000
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