Spaghetti and Meatballs
PersonalPoints™ per serving
Ground turkey with skin can have more fat than ground beef. Although turkey breast is slightly leaner, it has less flavour than dark meat.
1 medium, chopped
2 clove(s), medium, chopped
Canned crushed tomatoes
2 tbsp(s), chopped fresh or 2 teaspoons dried
¼ pinch, ground
- In a large nonstick skillet, heat the oil. Sauté the onion and garlic until softened, about 5 minutes. Stir in the tomatoes, basil, sugar, salt and pepper; cook, stirring as needed, until slightly thickened, about 20 minutes. Remove from the heat; let stand, covered, 15 minutes.
- Meanwhile, to prepare the meatballs, preheat the oven to 350 F. In a large bowl, combine the turkey, bread crumbs, egg, onion, garlic, salt and pepper, mixing lightly. Form into 24 meatballs; place on a baking sheet. Bake until browned and slightly pink on the inside, 15-20 minutes. Add the meatballs to the sauce; cook, stirring as needed, until heated through, about 10 minutes.
- Cook the spaghetti according to package directions; drain and place in a serving bowl. Serve, topped with the sauce; sprinkle with the cheese.