Spaghetti with Turkey-Veggie Meatballs

For younger tots try serving with a whole-grain pasta that's easy to pick up, such as penne, rigatoni, or fusilli.


6 adult servings (serving size: 1 cup pasta, about 5 meatballs, and about 1/2 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 408
Caloriesfromfat 0.0 %
Fat 12.5 g
Satfat 4.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 35.5 g
Carbohydrate 42.6 g
Fiber 7.2 g
Cholesterol 78 mg
Iron 3.3 mg
Sodium 799 mg
Calcium 248 mg


1 large egg white
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 1/2 pounds ground turkey
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) finely shredded Parmesan cheese
1/3 cup finely chopped green onions
1/4 cup coarsely shredded carrot
1/4 cup coarsely shredded zucchini
1/4 cup chopped fresh parsley
Cooking spray
1 (24-ounce) jar tomato-basil pasta sauce (such as Classico)
6 cups cooked multigrain or whole-wheat spaghetti (about 7 ounces uncooked)


1. Preheat oven to 400°.

2. Combine egg white and next 3 ingredients in a large bowl, stirring with a whisk. Add turkey and next 6 ingredients; combine using hands. With moist hands, shape mixture into 32 (1 1/2-inch) balls. Place meatballs on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

3. Heat pasta sauce in a large saucepan over medium heat until hot. Add meatballs, stirring to coat. Serve meatballs and sauce over pasta.

For baby: Crumble a meatball. Cut a spoonful of spaghetti into small pieces. Combine the meatball crumbles, spaghetti, and 1 to 2 tablespoons of sauce in a small bowl.

Kitchen Tip: Use a small ice-cream scoop to divide the meat mixture for perfectly portioned meatballs.


Alyson Moreland Haynes,

Cooking Light First Foods

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note