Spaghetti and Turkey Meatballs in Tomato Sauce

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

1. 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.