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Spaghetti and Turkey Meatballs in Tomato Sauce

Prep time 15 mins
Cook time 30 mins
Yield 5 servings (serving size: 1 cup pasta, 3 meatballs and 1 cup sauce)
Resistant starch: 2 grams

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

Nutrition 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

How to Make It

  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.

The CarbLovers Diet