8 servings (serving size: 3/4 cup pasta and 1 cup plus 2 tablespoons sauce)
1 (1.5-ounce) slice whole wheat bread
1 garlic clove
1/2 small onion, cut into 3 wedges
1/2 cup parsley leaves
1 pound ground round
2 (4-ounce) links sweet turkey Italian sausage, casings removed
1/4 cup grated Parmesan cheese
1/4 cup fat-free, less-sodium chicken broth
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
12 ounces uncooked spaghetti
2 (25.5-ounce) jars Italian herb pasta sauce (we tested with Muir Glen Organic)
Grated Parmesan cheese (optional)
How to Make It
Preheat oven to 400°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Transfer to a bowl; set aside.
Place garlic, onion, and parsley in processor; pulse 20 seconds or until chopped. Add breadcrumbs, ground round, and next 7 ingredients. Pulse 1 minute or until mixture is combined, stopping frequently to scrape down sides.
Line a broiler pan with foil. Shape meat mixture into 48 (1 1/2-inch) balls. Place meatballs on broiler rack coated with cooking spray. Bake at 400° for 12 minutes or until meatballs are no longer pink in center.
While meatballs cook, cook pasta according to package directions, omitting salt and fat.
Bring pasta sauce to a simmer in a large saucepan. Add meatballs, and simmer 10 minutes or until sauce reaches desired consistency. Serve over spaghetti. Serve with additional Parmesan cheese, if desired.