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Spaghetti and Meatballs

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.