Combine first 10 ingredients in a large bowl. Add 1/4 cup broth to mixture; stir well. Crumble turkey over breadcrumb mixture, mixing with hands just until blended. Shape mixture into 24 (1-inch) meatballs. Arrange meatballs in a single layer on a jelly-roll pan coated with cooking spray. Pour remaining beef broth into pan. Bake at 450° for 25 minutes or until done. Discard broth.
Meanwhile, cook pasta according to package directions, omitting salt and fat. Heat pasta sauce in a saucepan over medium-high heat until thoroughly heated. Serve meatballs and sauce over pasta. Sprinkle each serving with shredded Parmesan cheese.
Very good. I only put about 1/8 cup of chicken broth (didn't have beef) in the meat mixture, cooked in a large frying pan, put sauce in pan with meatballs after they browned and finished cooking in pan with lid. Served over whole wheat spaghetti and a spinach salad.
This is a house favorite! It's super easy to prepare and goes great with garlic bread and lingiuni pasta. I make a few changes by using low sodium vegetable stock instead of beef broth and use whole-wheat Italian style bread crumbs to make it a tad healthier. I also make 12, 2-inch larger meatballs instead of 24, 1-inch and find I have to leave them in the oven for an extra 5 minutes.
WOW! this was AWESOME... my husband and I made the recipe together, it made the process faster! instead of serving it over Penne we used Angel Hair pasta and added some Ricotta cheese to the tomato sauce... YUM! Definitely a keeper.
Followed the recipe (for the meatball part, anyway) to a T.....it was heaven. Delicious! Doesn't taste "healthy" either, just yummy! I served it over whole wheat spaghetti. There's more than enough for 24 1-in. meatballs...I made 24 that were larger than an inch and sauteed up the rest, breaking it into bits and added it along with some sauteed mushrooms to the jarred marinara sauce. I would give it 6 stars if I could!
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