Turkey Meatballs with Penne

Yield: 6 servings (serving size: about 3/4 cup pasta, 4 meatballs, 1/3 cup sauce, and 1 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 461
  • Fat: 13.0g
  • Saturated fat: 4.0g
  • Protein: 33.8g
  • Carbohydrate: 52.2g
  • Cholesterol: 129mg
  • Iron: 4.5mg
  • Sodium: 987mg
  • Calories from fat: 25%
  • Fiber: 4.3g
  • Calcium: 281mg


  • 1/2 cup dry breadcrumbs
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 cup 1% low-fat milk
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • 1 (14-ounce) can fat-free, less-sodium beef broth, divided
  • 1 1/3 pounds ground turkey (light and dark meat)
  • Cooking spray
  • 3 cups uncooked penne pasta (about 10 ounces uncooked)
  • 1 (26-ounce) jar tomato and basil pasta sauce
  • 6 tablespoons (1 1/2 ounces) shredded fresh Parmesan cheese


  1. Preheat oven to 450°.
  2. 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.
  3. 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.
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