By Claire DiMaggio
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine 1.5 lb of lean ground turkey, 1 cup of whole-wheat breadcrumbs, 2 large eggs, 1/2 cup of grated Parmesan, salt, and pepper. Mix until well combined.
Finely chop half of the large onion and mince 2 cloves of garlic. Add these to the turkey mixture and combine thoroughly.
Form the turkey mixture into evenly sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the oven for 20-25 minutes or until they are cooked through and golden brown.
While the meatballs are baking, heat 2 tbsp of olive oil in a large saucepan over medium heat. Chop the remaining half onion and mince the remaining clove of garlic. Add them to the pan, sautéing until the onion is translucent.
Stir in the 2 cans of crushed tomatoes. Add salt, pepper, and oregano to taste. Let the sauce simmer over low heat for about 15-20 minutes, stirring occasionally.
Cook the whole-wheat spaghetti according to package instructions, until al dente. Drain and set aside.
Once the meatballs are cooked, add them to the tomato sauce and allow them to simmer together for an additional 5 minutes. Add fresh basil leaves to taste.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with additional Parmesan and fresh basil, if desired.
Serve with mixed salad greens tossed in vinaigrette as a side.
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By Claire DiMaggio
This Main Course Pasta Italian recipe is ready in 1 hour 15 minutes and features lean ground turkey, whole-wheat breadcrumbs, eggs and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine 1.5 lb of lean ground turkey, 1 cup of whole-wheat breadcrumbs, 2 large eggs, 1/2 cup of grated Parmesan, salt, and pepper. Mix until well combined.
Finely chop half of the large onion and mince 2 cloves of garlic. Add these to the turkey mixture and combine thoroughly.
Form the turkey mixture into evenly sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the oven for 20-25 minutes or until they are cooked through and golden brown.
While the meatballs are baking, heat 2 tbsp of olive oil in a large saucepan over medium heat. Chop the remaining half onion and mince the remaining clove of garlic. Add them to the pan, sautéing until the onion is translucent.
Stir in the 2 cans of crushed tomatoes. Add salt, pepper, and oregano to taste. Let the sauce simmer over low heat for about 15-20 minutes, stirring occasionally.
Cook the whole-wheat spaghetti according to package instructions, until al dente. Drain and set aside.
Once the meatballs are cooked, add them to the tomato sauce and allow them to simmer together for an additional 5 minutes. Add fresh basil leaves to taste.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with additional Parmesan and fresh basil, if desired.
Serve with mixed salad greens tossed in vinaigrette as a side.
Calories per Serving: 550
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