By Claire DiMaggio
Preheat your oven to 200°C (390°F).
In a large bowl, combine ground turkey, egg, breadcrumbs, grated Parmesan, minced garlic (2 cloves), Italian herbs, salt, and pepper. Mix until everything is well combined.
Form the mixture into meatballs, about 1 inch in diameter. You should get approximately 25-30 meatballs.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in batches, searing them until all sides are browned, about 5-6 minutes per batch. Do not overcrowd the pan.
Once all meatballs are browned, return them to the skillet and place the skillet in the preheated oven. Bake for 15 minutes or until meatballs are cooked through.
While the meatballs are baking, bring a large pot of salted water to a boil. Add whole-wheat spaghetti and cook according to package instructions, until al dente. Drain.
In a separate saucepan, heat the marinara sauce with the remaining minced garlic clove over medium heat until warm.
Toss the cooked spaghetti with the marinara sauce until evenly coated. Add salt and pepper to taste.
Remove the meatballs from the oven, and serve them atop the spaghetti marinara.
In a mixing bowl, toss the mixed salad greens with balsamic vinaigrette.
Serve the Italian Turkey Meatballs and Spaghetti with a side of mixed salad greens. Sprinkle additional grated Parmesan on top if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Claire DiMaggio
This Main Course Italian Pasta Dinner recipe is ready in 40 minutes and features lean ground turkey, whole-wheat spaghetti, marinara sauce and other delicious ingredients. Contains 700 calories total.
Preheat your oven to 200°C (390°F).
In a large bowl, combine ground turkey, egg, breadcrumbs, grated Parmesan, minced garlic (2 cloves), Italian herbs, salt, and pepper. Mix until everything is well combined.
Form the mixture into meatballs, about 1 inch in diameter. You should get approximately 25-30 meatballs.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the meatballs in batches, searing them until all sides are browned, about 5-6 minutes per batch. Do not overcrowd the pan.
Once all meatballs are browned, return them to the skillet and place the skillet in the preheated oven. Bake for 15 minutes or until meatballs are cooked through.
While the meatballs are baking, bring a large pot of salted water to a boil. Add whole-wheat spaghetti and cook according to package instructions, until al dente. Drain.
In a separate saucepan, heat the marinara sauce with the remaining minced garlic clove over medium heat until warm.
Toss the cooked spaghetti with the marinara sauce until evenly coated. Add salt and pepper to taste.
Remove the meatballs from the oven, and serve them atop the spaghetti marinara.
In a mixing bowl, toss the mixed salad greens with balsamic vinaigrette.
Serve the Italian Turkey Meatballs and Spaghetti with a side of mixed salad greens. Sprinkle additional grated Parmesan on top if desired.
Calories per Serving: 700
Your Rating:
