By Claire DiMaggio
Preheat your oven to 400°F (200°C).
Finely chop half of the onion and mince the garlic cloves. Set the other half of the onion aside for the sauce.
In a large mixing bowl, combine the ground turkey, whole-wheat breadcrumbs, eggs, grated Parmesan, chopped onion, minced garlic, salt, pepper, and a pinch of oregano. Mix until just combined.
Form the turkey mixture into meatballs approximately 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, until they are cooked through and starting to brown.
While the meatballs are baking, heat 1 tablespoon of olive oil in a large saucepan over medium heat.
Chop the remaining half of the onion and add it to the saucepan. Sauté until the onion is translucent, about 5 minutes.
Add the crushed tomatoes to the saucepan and season with salt, pepper, and a pinch of oregano. Stir and let simmer on low heat for 15 minutes.
Meanwhile, bring a large pot of salted water to boil and cook the whole-wheat spaghetti according to the package instructions until al dente.
Add the baked meatballs to the tomato sauce and let them simmer together for another 10 minutes. Stir in chopped fresh basil to the sauce before serving.
Drain the cooked spaghetti and serve it topped with the turkey meatballs and tomato sauce. Garnish with additional fresh basil if desired.
Serve the mixed salad greens on the side and drizzle with vinaigrette.
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By Claire DiMaggio
This Main Course Pasta Healthy recipe is ready in 1 hour and features lean ground turkey, whole-wheat breadcrumbs, grated Parmesan and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 400°F (200°C).
Finely chop half of the onion and mince the garlic cloves. Set the other half of the onion aside for the sauce.
In a large mixing bowl, combine the ground turkey, whole-wheat breadcrumbs, eggs, grated Parmesan, chopped onion, minced garlic, salt, pepper, and a pinch of oregano. Mix until just combined.
Form the turkey mixture into meatballs approximately 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, until they are cooked through and starting to brown.
While the meatballs are baking, heat 1 tablespoon of olive oil in a large saucepan over medium heat.
Chop the remaining half of the onion and add it to the saucepan. Sauté until the onion is translucent, about 5 minutes.
Add the crushed tomatoes to the saucepan and season with salt, pepper, and a pinch of oregano. Stir and let simmer on low heat for 15 minutes.
Meanwhile, bring a large pot of salted water to boil and cook the whole-wheat spaghetti according to the package instructions until al dente.
Add the baked meatballs to the tomato sauce and let them simmer together for another 10 minutes. Stir in chopped fresh basil to the sauce before serving.
Drain the cooked spaghetti and serve it topped with the turkey meatballs and tomato sauce. Garnish with additional fresh basil if desired.
Serve the mixed salad greens on the side and drizzle with vinaigrette.
Calories per Serving: 650
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