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Spaghetti with fresh tomato sauce and meatballs

6
Points®
Total Time
28 min
Prep
8 min
Cook
20 min
Serves
4
Difficulty
Easy
Try this simple spaghetti and meatballs recipe tonight. Ready in only 28 minutes, this dish features handmade meatballs made light and tender with the clever addition of cornmeal. The cornmeal works like breadcrumbs to absorb liquid and bind the meatballs beautifully. The fresh tomato sauce comes together quickly with the addition of dried basil and red pepper flakes. If you have fresh basil, try it in place of the dried for a summery hit. A quick green salad or toasted baguette completes this meal well. Pull this meal apart and try serving these meatballs alongside steamed broccoli and roasted potatoes for another kid-friendly option.

Ingredients

Uncooked whole wheat pasta

8 oz, spaghetti variety

Uncooked extra lean ground turkey breast

1 pound(s)

Egg whites

1 large

Uncooked unenriched white cornmeal

1 Tbsp

Dried oregano

1 tsp

Table salt

½ tsp

Sugar

¼ tsp

Olive oil

1 Tbsp

Garlic

2 clove(s)

Plum tomato

8 medium, chopped

Dried basil

1 tsp

Red pepper flakes

⅛ tsp

Shredded parmesan cheese

⅛ tsp, (optional)

Instructions

  1. Cook the spaghetti according to the package directions, omitting the salt if desired. Drain and keep warm.
  2. Meanwhile, mix together the turkey, egg white, cornmeal, oregano, 1⁄4 teaspoon of the salt and the sugar in a large bowl. With damp hands, shape the mixture into 24 meatballs.
  3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the meatballs, in batches, turning often, until browned, about 4 minutes. Transfer to a plate.
  4. To make the sauce, wipe out the skillet and set over medium-high heat. Add the remaining 1 teaspoon oil and the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the tomatoes, basil, the remaining 1⁄4 teaspoon salt, and the red pepper flakes; cook, stirring frequently, until the tomatoes are softened, about 5 minutes. Return the meatballs to the skillet and simmer, covered, until cooked through, about 5 minutes longer.
  5. Divide the pasta evenly among 4 large bowls and top with the meatballs and sauce. Sprinkle with parmesan, if using. Yields 1 cup spaghetti, 6 meatballs, and 1 cup sauce without Parmesan per serving.

Notes

If you don’t have cornmeal, you can substitute 1 tablespoon plain dried bread crumbs.

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