By Claire DiMaggio
Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
In a large bowl, combine the ground turkey, whole-wheat breadcrumbs, eggs, grated Parmesan, half of the large onion (finely chopped), 2 cloves of minced garlic, 0.5 teaspoon salt, and 0.5 teaspoon pepper. Mix until well combined.
Shape the mixture into approximately 1.5-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) and are lightly browned.
While the meatballs are baking, prepare the tomato sauce. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the remaining half onion (finely chopped) and sauté until translucent, about 5 minutes.
Add 1 clove of minced garlic to the onion and sauté for an additional 1 minute.
Pour in the crushed tomatoes, 1 teaspoon oregano, 1 teaspoon salt, and 0.5 teaspoon pepper. Stir, then let the sauce simmer on low heat for about 15 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the whole-wheat spaghetti according to package instructions until al dente, then drain and set aside.
When the meatballs are done baking, carefully add them to the simmering tomato sauce. Allow them to cook in the sauce for an additional 10 minutes.
Just before serving, stir the fresh basil into the tomato sauce and adjust seasoning with additional salt and pepper if needed.
Toss the cooked spaghetti with 1 tablespoon of olive oil to prevent sticking. Serve the meatballs and tomato sauce over the spaghetti.
Serve with mixed salad greens on the side, drizzled with vinaigrette.
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By Claire DiMaggio
This Main Course Pasta Italian recipe is ready in 60 minutes and features lean ground turkey, whole-wheat breadcrumbs, Parmesan cheese and other delicious ingredients. Contains 650 calories total.
Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
In a large bowl, combine the ground turkey, whole-wheat breadcrumbs, eggs, grated Parmesan, half of the large onion (finely chopped), 2 cloves of minced garlic, 0.5 teaspoon salt, and 0.5 teaspoon pepper. Mix until well combined.
Shape the mixture into approximately 1.5-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C) and are lightly browned.
While the meatballs are baking, prepare the tomato sauce. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the remaining half onion (finely chopped) and sauté until translucent, about 5 minutes.
Add 1 clove of minced garlic to the onion and sauté for an additional 1 minute.
Pour in the crushed tomatoes, 1 teaspoon oregano, 1 teaspoon salt, and 0.5 teaspoon pepper. Stir, then let the sauce simmer on low heat for about 15 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the whole-wheat spaghetti according to package instructions until al dente, then drain and set aside.
When the meatballs are done baking, carefully add them to the simmering tomato sauce. Allow them to cook in the sauce for an additional 10 minutes.
Just before serving, stir the fresh basil into the tomato sauce and adjust seasoning with additional salt and pepper if needed.
Toss the cooked spaghetti with 1 tablespoon of olive oil to prevent sticking. Serve the meatballs and tomato sauce over the spaghetti.
Serve with mixed salad greens on the side, drizzled with vinaigrette.
Calories per Serving: 650
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