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Spaghetti with Turkey Meatballs

Photo: Travis Rathbone
Prep time 20 mins
Cook time 30 mins
Yield

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

Ingredients

  • Salt
  • 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

Nutrition 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

How to Make It

  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.