Spaghetti and Meatballs

Spaghetti and Meatballs

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  • Prep Time


  • Total Time


  • Servings




  • ¼

    cup finely chopped onions

  • 2

    cloves garlic, finely chopped

  • 16

    ounces ground turkey breast

  • cup seasoned dry bread crumbs

  • 1

    egg white

  • ¼

    c Parmesan

  • ½

    teaspoon dried oregano

  • 1

    jar (26 ounces) fat-free tomato sauce

  • 10

    oz spaghetti


To make the meatballs: Preheat the oven to 375�F. Coat a 9" x 9" baking dish with no-stick spray. 2. Coat a small no-stick skillet with no-stick spray and place over medium heat. Add the onions and cook for 3 to 4 minutes, or until lightly browned. Add the garlic and cook for 1 to 2 minutes. Remove from the heat. 3. In a large bowl, stir together the beef and turkey. Add the onion mixture, bread crumbs, egg white, oregano, cheese, and 1/ 2 cup of the tomato sauce. Mix well. 4. Form the mixture into 12 meatballs. Place in the prepared baking dish. Cover with foil. Place the dish in a larger pan and add about 1" of water to the outer pan. Bake for 25 to 30 minutes, or until the meatballs are no longer pink in the center when tested with a sharp knife. 5. Pour the remaining tomato sauce into a medium saucepan and warm over low heat. Add the meatballs and stir to combine. 6. To make the spaghetti: Cook the spaghetti in a large pot of boiling water according to the package directions. Drain. 7. Serve the meatballs and sauce over the spaghetti. Sprinkle with the parsley. 6 servings about 430 calories


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