Spaghetti and Meatballs

Randy Mayor

Yield: 4 servings (serving size: 4 meatballs, about 3/4 cup sauce, and 3/4 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 437
  • Calories from fat: 17%
  • Fat: 8.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 37.9g
  • Carbohydrate: 51.2g
  • Fiber: 3.4g
  • Cholesterol: 79mg
  • Iron: 5.6mg
  • Sodium: 600mg
  • Calcium: 195mg


  • 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)


  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.
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