Lightened Up Spaghetti and Meatballs

By cserumga

Per serving: 390 cal, 7g total fat, 32mg chol, 456mg sodium, 54g carb, 29g protein, 4mg iron, 95mg calcium

Ingredients

• Sauce:
• 1/2 cup grated onion
• 1/2 cup grated carrot
• 2 Tbsp olive oil
• 2 Tbsp tomato paste
• 2 Tbsp minced garlic
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 can crushed tomatoes (28 oz)
• 1 can no-salt-added tomato sauce (15 oz)
• 1/4 cup minced fresh basil
• Meatballs:
• 1 1/4 lb ground turkey
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/3 sliced scallions
• 1/4 cup grated Parmesan
• 1/4 cup minced fresh basil
• 3 Tbsp plain nonfat Greek-style yogurt
• 2 Tbsp dry whole-grain bread crumbs
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1 pkg whole grain spaghetti (13.25 oz)

Preparation

Step 1

To make the sauce:
Sweat onion and carrot in oil in a large pot over medium heat until softened, 3-5 minutes.

Add tomato paste, garlic, oregano, pepper flakes, and salt; cook until fragrant, about 1 minute.

Stir in crushed tomatoes and tomato sauce; cook until bubbly, about 10 minutes.

Add basil right before serving.


For the meatballs:
Combine turkey, onion, bell pepper, scallions, Parmesan, basil, yogurt, garlic, bread crumbs, black pepper, and salt in a large bowl. Shape mixture into 24 balls.

Heat sauce in a large pot over medium heat until bubbly, about 10 minutes.

Meanwhile, coat a large cast-iron or nonstick skillet with nonstick spray. Brown meatballs in two batches over medium-high heat. Nestle meatballs in sauce in pot; simmer over medium heat, 30 minutes.

Cook pasta in a large pot of boiling water according to package; drain and serve with meatballs and sauce.