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Photo of Turkey meatballs with rigatoni by WW

Turkey meatballs with rigatoni

7
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Two key takeaways from this simple recipe: First, egg whites help keep these lean meatballs moist. Second, baking them in the oven means hands-off cooking and no need to hover over a frying pan.

Ingredients

Uncooked extra lean ground turkey breast

1 pound(s)

Egg whites

3 serving(s), large

Fresh breadcrumbs

¾ cup(s)

Garlic

1 clove(s), large, finely chopped

Poultry seasoning

1 tsp(s)

Table salt

¾ tsp(s)

Uncooked rigatoni

8 oz

Canned tomato sauce

1 cup(s)

Black pepper

½ tsp(s)

Fresh basil

¼ cup(s), torn, for garnish

Instructions

  1. Preheat the oven to 375°F. In a medium bowl, combine the turkey, egg whites, breadcrumbs, garlic, seasoning, and salt. Shape the turkey mixture into 8 meatballs, using about 1⁄4 cup for each ball. Arrange the meatballs on a sheet pan.
  2. Bake until the turkey is no longer pink inside and an instant-read thermometer inserted into the center of a meatball registers 165°F, about 20 minutes.
  3. Meanwhile, in a medium pot, cook the pasta according to the package directions. Drain the pasta and return to the pot. Add the marinara and black pepper. Cook over medium heat until the sauce is warmed through. Remove the pot from heat. Add the meatballs and toss gently to combine. Garnish with the basil.
  4. Serving size: 3⁄4 cup pasta and 2 meatballs

Notes

Per serving (heaping 3⁄4 cup pasta and 2 meatballs): 399 Cal, 3 g Total Fat, 0 g Sat Fat, 897 mg Sod, 53 g Total Carb, 4 g Sugar, 3 g Fib, 40 g Prot.

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