Spaghetti with Turkey Meatballs

Spaghetti with Turkey Meatballs
Photo: Travis Rathbone


Serves: 6 (serving size: 5 meatballs, 1 cup spaghetti)

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 470
Fat 13 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30 g
Carbohydrate 64 g
Fiber 11 g
Cholesterol 91 mg
Iron 5 mg
Sodium 589 mg
Calcium 125 mg


1 pound ground turkey (93% lean)
2 cups grated zucchini (from 1 large zucchini)
5 Triscuits, finely crushed (about 1/4 cup)
1 large egg
1/2 teaspoon freshly ground black pepper
6 scallions, thinly sliced (about 1 1/4 cups)
4 cloves garlic, minced
1 tablespoon olive oil
1 28-oz. can crushed tomatoes with basil
1 13.25-oz. box whole-grain spaghetti
6 tablespoons grated Parmesan


1. Preheat oven to 350°F. Bring a pot of salted water to a boil. Line a rimmed baking sheet with foil, and mist with cooking spray.

2. Mix turkey, zucchini, Triscuits, egg, pepper, half of scallions and half of garlic. Form into 30 1 1/2-inch meatballs; place on sheet. Bake 20 minutes.

3. Warm oil in a 12-inch skillet over medium heat; sauté remaining scallions and garlic for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat and simmer, stirring often, until sauce thickens, 8 minutes. Stir in meatballs. Reduce heat to low.

4. Add spaghetti to boiling water and cook until al dente, about 8 minutes. Drain; top with meatballs, sauce and Parmesan, and serve.