Spaghetti and Turkey Meatballs in Tomato Sauce

Resistant starch: 2 grams

Yield:

5 servings (serving size: 1 cup pasta, 3 meatballs and 1 cup sauce)

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 439
Fat 12 g
Satfat 3 g
Monofat 3 g
Polyfat 1 g
Cholesterol 98 mg
Protein 33 g
Carbohydrate 55 g
Sugars 2 g
Fiber 9 g
Sodium 623 mg

Ingredients

1 pound ground lean turkey meat
3/4 cup finely grated Parmigiano-Reggiano cheese, divided
1/4 cup chopped parsley, plus more for garnish
1/4 cup fresh whole-wheat breadcrumbs (from 1 slice whole-wheat bread)
1 egg, beaten
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 small onion, minced (1 cup)
2 cloves minced garlic
1 (26-ounce) can low-sodium crushed tomatoes
1 cup canned pinto beans, rinsed and drained
1/2 pound whole-wheat spaghetti, cooked according to package directions and kept warm

Preparation

1. Combine turkey, 1/2 cup cheese, parsley, breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, and form into 15 meatballs. Place meatballs on a plate and reserve.

2. Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic, and cook an additional 2 minutes.

3. Add tomatoes, beans, and remaining salt and pepper;  bring to a boil.

4. Add meatballs; return to a boil. Reduce heat and simmer on low heat until meatballs are cooked through and sauce has thickened, 15 minutes.

5. Divide spaghetti among 5 bowls, then divide meatballs and sauce among bowls. Garnish with additional parsley and remaining 1/4 cup cheese.

Note:

The CarbLovers Diet

April 2011