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Spaghetti with Turkey-Veggie Meatballs

Yield 6 adult servings (serving size: 1 cup pasta, about 5 meatballs, and about 1/2 cup sauce)
For younger tots try serving with a whole-grain pasta that's easy to pick up, such as penne, rigatoni, or fusilli.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  4. 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.

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

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