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.

Yield: 6 adult servings (serving size: 1 cup pasta, about 5 meatballs, and about 1/2 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 0.0%
  • Fat: 12.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 35.5g
  • Carbohydrate: 42.6g
  • Fiber: 7.2g
  • Cholesterol: 78mg
  • Iron: 3.3mg
  • Sodium: 799mg
  • Calcium: 248mg

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. 1. Preheat oven to 400°.
  2. 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. 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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