Turkey meatballs with rigatoni
7
Points®
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
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