I've made this more than a few times, and my whole family loves it. I use mixed italian herbs instead of basil and spaghetti sauce from the jar, but it's absolutely delish!
Spaghetti and Meatballs
Randy Mayor
Yield: 4 servings (serving size: 4 meatballs, about 3/4 cup sauce, and 3/4 cup noodles)
Recipe from
More From Cooking Light
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
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)
Preparation
- 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.
Spaghetti and Meatballs Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly
- CUISINE: American, Italian
- MAIN INGREDIENT: Poultry
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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