Spaghetti and Turkey Meatballs in Tomato Sauce

 Recipe
The whole family will love this ultra-satisfying dish of Spaghetti and Turkey Meatballs in Tomato Sauce. We took classic spaghetti and meatballs and made it healthier by using lean turkey and adding beans to boost the Resistant Starch. The end result is as delicious as you’d expect!

Yield:

Makes 5 servings (serving size: 1 cup pasta, 3 meatballs, and about 3/4 cup sauce)

Nutritional Information

Calories 439
Fat 12.2 g
Satfat 3.4 g
Monofat 2.7 g
Polyfat 1 g
Protein 33 g
Carbohydrate 55 g
Fiber 9 g
Cholesterol 98 mg
Iron 0.0 mg
Sodium 623 mg
Calcium 0.0 mg

Ingredients

1/2 pound whole-wheat spaghetti
1 pound ground lean turkey
1/2 cup finely grated Parmesan
1/4 cup chopped parsley
1/4 cup fresh whole-wheat bread crumbs
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup minced onion
2 garlic cloves, minced
1 (26-ounce) can low-sodium crushed tomatoes
1 cup canned pinto beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish: additional parsley, 1/4 cup Parmesan

Preparation

Cook spaghetti according to package directions; keep warm. Combine turkey, 1/2 cup Parmesan, 1/4 cup chopped parsley, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Form into 15 meatballs; set aside. Heat olive oil in a large saucepan over medium-high heat. Add onion; cook until soft (5 minutes). Add garlic; cook 2 minutes. Stir in tomatoes, pinto beans, 1/4 teaspoon each salt and pepper; bring to a boil. Add meatballs; return to a boil. Reduce heat and simmer over low until meatballs are cooked through and sauce has thickened (15 minutes). Divide spaghetti, meatballs, and sauce among 5 bowls. Garnish with additional parsley and 1/4 cup Parmesan.

Note:

Ellen Kunes and Frances Largeman-Roth, RD,

CarbLovers Diet Cookbook

January 2012
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