Spaghetti with Turkey Meatballs

By gnikylime

Reduced cal dish.

Ingredients

• Sauce:
• 3 T. olive oil
• 4 garlic cloves, minced
• 5 c. canned crushed tomatoes
• 1/2 t. dried oregano
• 1/4 t. dried thyme
• Salt and pepper
• Meatballs:
• 1 large egg
• 1/3 c. skim milk
• 1 white onion, finely chopped
• 2/3 c. plain breadcrumbs
• 1/2 c. 75% reduced fat cheddar, finely shredded
• 1/2 c. chopped flat-leaf parsley
• 1 lb. ground lean turkey
• 1 lb. spaghetti

Details

Servings 4
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

1. [Note: I like to use the linguine arrabiata recipe from Everyday Food #38 p. 142 instead of this sauce.] Make the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add garlic, and cook about 1 min. Sitr in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
2. Preheat oven to 375F.
3. Make the meatballs: In a large bowl, whisk together egg, milk, 1+1/4 t. salt, 1/4 t. pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1+1/2 in. balls.
4. Bake meat balls on a greased cookie sheet for 10 minutes, flip, then bake for 5 minutes more.
5. Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more Parmesan.