Rating: 1 stars
1 Ratings
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  • 1 star values: 1
Genevieve Ko
Recipe by Health October 2013

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Credit: Travis Rathbone

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Serves: 6 (serving size: 5 meatballs, 1 cup spaghetti)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Bring a pot of salted water to a boil. Line a rimmed baking sheet with foil, and mist with cooking spray.

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  • Mix turkey, zucchini, Triscuits, egg, pepper, half of scallions and half of garlic. Form into 30 1 1/2-inch meatballs; place on sheet. Bake 20 minutes.

  • Warm oil in a 12-inch skillet over medium heat; sauté remaining scallions and garlic for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat and simmer, stirring often, until sauce thickens, 8 minutes. Stir in meatballs. Reduce heat to low.

  • Add spaghetti to boiling water and cook until al dente, about 8 minutes. Drain; top with meatballs, sauce and Parmesan, and serve.

Nutrition Facts

470 calories; fat 13g; saturated fat 3g; protein 30g; carbohydrates 64g; fiber 11g; cholesterol 91mg; iron 5mg; sodium 589mg; calcium 125mg.
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