Serves: 6 (serving size: 5 meatballs, 1 cup spaghetti)
Photo: Travis Rathbone
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
How to Make It
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.
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.
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.
Add spaghetti to boiling water and cook until al dente, about 8 minutes. Drain; top with meatballs, sauce and Parmesan, and serve.
Honestly, I was disappointed. The scallions were overpowering and it just didn't even come close to old fashioned spaghetti and meatballs. In my opion, try another S&MB recipe on CL's website. There are several better options out there.
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