Spaghetti with Turkey-Veggie Meatballs

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

Yield:

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

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)

Preparation

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.

Note:

Alyson Moreland Haynes,

Cooking Light First Foods

August 2010
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