Whole Wheat Spaghetti and Turkey Meatballs |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I have made it once and it was DECLICOUS, I recommend giving it a try even if you are not a fan of turkey meat because I think you will be surprised by how tasty the meatballs are. Ingredients:
1 large egg, beaten |
3 tablespoons nonfat milk |
1/4 cup italian seasoned breadcrumbs |
1/4 cup grated parmesan cheese |
1 lb lean ground turkey |
salt |
fresh ground black pepper |
3 cups prepared marinara sauce |
1/2 lb whole wheat spaghetti |
fresh basil, chopped, for garnish (optional) |
Directions:
1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
2. In a medium mixing bowl, combine the egg with the milk, bread crumbs, and Parmesan; mix until well combined. Add the turkey and mix gently to avoid overworking the meat. Season to taste with salt and black pepper. Shape into golf ball-size spheres and place about 1 inch apart on baking sheet.
3. Bake 15 minutes. Flip and bake until starting to brown, about 5 minutes more.
4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan over medium heat. Once meatballs are done, carefully transfer to marinara and toss to coat; simmer 5 minutes. Reserve 4 meatballs and 1/2 cup sauce for the sliders recipe on the next slide.
5. Cook the pasta according to package directions. Drain and add to sauce, tossing to coat. Garnish with the basil if desired.
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